Lamb & Spiced Squash Quinoa Bowls

Golden cumin-roasted fall squash, juicy lamb and lemony cucumber make a bright Lebanese-inspired bowl that comes together in about 45 minutes.

This recipe may need another look before cooking.

It scored 6/10, below our 8/10 retry mark.

Heat the oven to 425°F. Peel and seed 1½ lb butternut squash, then cut the flesh into ¾-inch cubes. Rinse ½ cup dry quinoa; dice 1 cucumber, chop ¼ cup parsley leaves, juice 1 lemon, and mince 1 garlic clove.
Toss the cubed squash with 1 tablespoon olive oil, ½ teaspoon ground cumin and 1½ teaspoons Diamond Crystal kosher salt. Spread on a baking sheet and roast for 25 minutes, turning once, until tender and browned at the edges.
While the squash roasts, warm 1 teaspoon olive oil in a small saucepan over medium heat. Stir in the minced garlic for 30 seconds, then add the rinsed quinoa, 1 cup water and ¼ teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, reduce to low and simmer for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork.
Season 2 lamb patties (8 oz total) on both sides with 1 teaspoon Diamond Crystal kosher salt and ½ teaspoon ground cumin. Heat a skillet over medium-high heat and cook the patties for about 4–5 minutes per side, until they reach 160°F. Rest for 3 minutes.
Toss the diced cucumber and chopped parsley with the lemon juice and 1 teaspoon olive oil.
Divide the quinoa between two bowls. Add the roasted squash and cucumber salad, then top each bowl with a lamb patty.

Drink pairing: A lightly chilled Pinot Noir complements the lamb without overwhelming the lemon and herbs.

Careme