Try this dish with your favourite ground meats. The raisins and pine nuts and DIal R for Ras are delightful with lamb, venison, beef, turkey or pork.
(Serves two people)
- 1 medium-sized Squash (Carnival, Butternut, Honey or Delicata all work well), cut in half with the seeds removed
- 2 ½ TBSP Olive Oil, divided
- ½ Spanish Onion, finely sliced
- 2 stalks of Celery, chopped
- 400 g Ground Meat (your choice)
- 2 cloves of garlic, minced
- 1 TBSP of Tomato Paste
- 3 tsp Dial R for Ras, plus a dusting for the squash while baking
- Pinch of Cayenne *Optional
- ⅔ Cup of Chicken Broth
- ¼ Cup Raisins
- ¼ Cup Pine Nute, toasted
- 1 ½ TBSP fresh Mint, chopped finely
- 1 ½ TBSP Cilantro, chopped finely
- Salt and Pepper to taste
- Pre-heat your oven to 400 ° F and prep a baking sheet with parchment. Coat the squash inside with a drizzle of olive oil and a light dusting of Dial R for Ras. Bake with the cut side down for 45 – 50 minutes.
- While the squash is baking, prepare the meat mixture in a skillet on the stovetop. Start with the olive oil and the onions and celery on medium heat for 4-6 minutes, then add the garlic. Add Dial R for Ras and tomato paste and stir to combine.
- Then add the ground meat and brown it so that it is fully cooked. Reduce the heat and add the chicken broth, simmering for 5 minutes.
- Remove the meat from the heat, and add in the pine nuts, raisins, mint and cilantro. Season with salt and pepper to taste.
- Once the squash is ready, rewarm the meat so it’s hot. Turning the squash right-side up, add the meat and serve.
(For Vegetarian diets, check out this SQUASH TAGINE WITH PRUNES)