Butternut Squash With Lebanese Spiced Ground Beef And Garlic Yog Recipes

Steps:

• Pre-heat the oven to 425F/220C/gas mark 7.
• Using a strong, sharp knife, halve the butternut lengthways. Scrape out and discard the seeds. Extend the cavity by cutting out chunks of squash. Don't be too fussy about this because you want plenty of butternut to remain. Cut a light lattice all over the flesh to speed up cooking.
• Use 1 tbsp olive oil to smear the surface lavishly. Season with sea salt and freshly ground black pepper.
• Roast for 35-45 minutes or until the flesh is meltingly tender. (Check before end of cooking time as hopefully you have a ripe squash but if you don't it takes longer).
• Meanwhile, peel, halve and chop the onion.
• Heat the remaining 1 tbs olive oil in a spacious frying pan and cook the onion for about 10 minutes until limp and uncoloured.
• Finely chop the excavated butternut.
• Add the mince, increase the heat slightly and cook, stirring and breaking up clumps of meat. If using extra lean like I do add some canola oil to keep the meat less dry! It will take about 6 minutes to be browned all over.
• Add chopped butternut squash.
• Stir in the cumin, baharat, sea salt, to taste, freshly ground black pepper, to taste, and pine kernels. Cook for a couple of minutes.
• Add water, simmer, cover and cook for 8-10 minutes. Remove the lid and cook briskly until juicy but not the least bit wet or greasy.
• Taste and adjust the seasoning.
• Chop the parsley leaves. Stir into the mixture.
• Spoon it into the cavity and over the cooked squash.
• To make the yoghurt, peel, chop and crush the garlic with a generous pinch of sea salt (discard the green central shoot). Beat into the yoghurt with the lemon juice and 1 tbsp of the best olive oil you have.
• Spoon the yoghurt over the butternut and serve. (We do this at the table).
• Enjoy!

Steps:

• Heat oil in a large heavy based pot and add onion, celery & garlic. Cook until softened or the onion turns opaque.
• Add spices, ginger and chilli. Cook until it becomes flagrant & it creates a paste with the onion, celery, garlic & olive oil(approx. 2-4 minutes).
• Add lentils, butternut squash, stock and tomatoes. Adjust stock in order to cover the squash. Bring to the boil, cover and reduce to a simmer. Simmer for approximately 30-40 minutes or until the lentils and squash are tender.
• Add chickpeas and heat through.
• Add coconut milk. Bring back to the boil, reduce and then simmer for approximately 5 minutes.
• Serve up on a bed of brown or Basmati rice, with a garnish of fresh coriander. If the curry is too spicy, add a generous dollop of plain Greek yogurt to cool you down.

Steps:

• In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat. , Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400° for 50-55 minutes or until squash is just tender.

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add beef, red pepper and onion; cook, crumbling beef, until meat is no longer pink and vegetables are tender, 6-8 minutes; drain., Add the next eight ingredients. Bring to a boil; reduce heat to low. Simmer, covered, about 20 minutes; add zucchini. Continue simmering until vegetables are tender, another 20-25 minutes. Just before serving, sprinkle with cheese if desired.