Ingredients

The following ingredients have 4 Servings
  • 2 acorn squashes, halved lengthwise and seeded
  • 3 Tbs. olive oil
  • Kosher salt and freshly ground pepper
  • 1 1/3 lb. (21 oz./655 g) ground lamb
  • Grated zest of 1 1/2 lemons
  • 1/2 small yellow onion, grated
  • 3 garlic cloves, minced
  • 3 Tbs. chopped fresh flat-leaf parsley
  • 3 Tbs. chopped fresh mint, plus whole leaves for garnish
  • 1 Tbs. ground cumin
  • 1 Tbs. ground coriander
  • 1/4 tsp. ground cinnamon
  • 3/4 cup (6 oz/185 g) plain whole-milk yogurt
  • 1 1/2 Tbs. fresh lemon juice
  • 1/4 cup (1 oz./30 g) pomegranate seeds

Instruction

  • Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Place the squash halves, cut side up, on the prepared baking sheet. Brush the squash inside and out with 2 Tbs. of the olive oil, and season the cavities with salt and pepper. Roast until the squash is golden and fork-tender, about 30 minutes.
  • In a large bowl, combine the ground lamb, lemon zest, onion, garlic, parsley, 2 Tbs. of the mint, the cumin, coriander, cinnamon and the remaining 1 Tbs. olive oil. Season with salt and pepper and stir gently to mix.
  • Fill the squash cavities with the lamb mixture and continue roasting until the meat is cooked through, 15 to 18 minutes longer. Let cool slightly.
  • In a small bowl, stir together the yogurt, lemon juice and the remaining 1 Tbs. mint, and season with salt and pepper. Drizzle the yogurt sauce over the squash. Garnish with the pomegranate seeds and mint leaves and serve. Serves 4.
  • Adapted from Williams Sonoma <i>Sheet Pan Suppers</i> (Weldon Owen, 2016)