Stuffed pumpkin with Moroccan-spiced lamb
Enjoy sweet, seasonal pumpkin paired with a delicious Moroccan-spiced lamb filling. It’s great for dinner, or try it as a side or share plate when entertaining.
- 1 whole butternut pumpkin, halved lengthways
- 2 tbs olive oil
- 1/2 small brown onion, finely chopped
- 500g Coles Australian Lamb Mince
- 1 tbs Moroccan seasoning
- 1 tbs tomato paste
- 1 tbs honey
- 2 tbs flaked almonds, toasted
- 2 tbs pomegranate seeds (optional)
Preheat oven to 180°C. Line a large baking tray with baking paper. Use a spoon to scoop out the pumpkin seeds and discard. Use a small sharp knife to score a diamond pattern onto the cut side of the pumpkin. Place the pumpkin, cut-side up, on the lined tray and brush with half the oil. Bake for 1 hour or until the pumpkin is tender.
Meanwhile, heat the remaining oil in a medium frying pan over high heat. Add the onion and cook, stirring, for 2 mins or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until the mince changes colour. Add the Moroccan seasoning and cook for 30 secs or until aromatic. Add the tomato paste and cook, stirring, for 5 mins or until the mixture thickens.
Spoon the mince mixture over the pumpkin and drizzle with honey. Bake for 15 mins or until the mince is golden and the pumpkin is tender.
Transfer the pumpkin to a serving plate and sprinkle with almond and pomegranate seeds, if using, to serve.
Serve with chopped pistachio, lemon wedges, mint leaves and flat-leaf parsley leaves