About this recipe:A lovely stuffed butternut squash recipe, with lamb mince, cumin, couscous and feta. I have no idea where I got this recipe and how long I have had it. I have used this dish to use up minced up leftovers from the weekend joint. Nice served with broccoli.
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Method Prep:10min › Cook:50min › Ready in:1hr
Heat grill to high. Place squash on baking sheet, drizzle with 1 tablespoon olive oil, season and pop under grill
Cook for 15 minutes, then turn and cook 15 minutes more until softened. Scoop out flesh and chop.
Meanwhile, heat the remaining oil in a pan over a high heat. Cook the mince for 10 minutes. Mix in the tomato puree, cumin and couscous. Add 100ml water. Cover and remove from heat. Leave for 10 minutes.
Tip in the squash with most of the cheese. Fluff up the couscous. Pile into a shallow dish. Top with remaining cheese and grill until bubbling.
For a Gluten-free version use pre-cooked rice or porridge oats instead of the couscous.