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.

4

20m

1h 15m

Ingredients

  • 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)

Method

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4 

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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.