Spiced Lamb Mince with Roasted Butternut Squash
This Spiced Lamb with Roasted Butternut Squash is the perfect quick and flavorful meal for anyone who wants something fast yet impressive. Combining warming spices like cumin, coriander, allspice, and cinnamon with the richness of lamb mince and the subtle sweetness of roasted butternut squash, this dish balances a variety of flavors for a satisfying bite. With prep and cooking time taking just around 35 minutes, it's ideal for a busy midweek dinner or even when entertaining guests on short notice. The best part? You can switch things up with different pasta sauces or serve it with rice if you're in a pinch. Top it off with a dollop of yogurt and fresh chopped cilantro for a restaurant-quality finish.
Equipment
Large baking sheet
Parchment paper (greaseproof paper)
Large deep skillet or sauté pan with lid
Wooden spoon
Sharp chef's knife
Cutting Board
Ingredients
1 medium butternut squash
1 teaspoon olive oil
¼ teaspoon sea salt - for the squash
1 teaspoon vegetable oil
1 medium onion - diced
½ pound ground lamb (minced lamb) - 225g
1 teaspoon allspice
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon cinnamon
1 jar pasta sauce - approximately 24 oz / 680g, such as roasted tomato and garlic
¼ cup water - 60ml, add more if needed
1 tin chickpeas - 15 oz / 400g, drained and rinsed
2 tablespoons cilantro (coriander) - (fresh) roughly chopped- 2-3 tablespoons natural yoghurt - 30-45g, to serve
Instructions
- Preheat the oven to 425°F / 220°C (200°C fan-forced) / Gas Mark 7.
- Leaving the skin on, top and tail the butternut squash and divide into three or four portions according to the number of people eating. Remove and discard the seeds. Place the squash wedges cut-side up on a baking sheet lined with parchment paper (optional but recommended to prevent sticking). Drizzle with olive oil and sprinkle with sea salt. Roast in the oven for 40 minutes or until a fork slides easily into the flesh.1 medium butternut squash, 1 teaspoon olive oil, ¼ teaspoon sea salt
- The butternut squash will be ready when you can easily insert a fork or knife into the soft flesh. Don't worry if the butternut squash is starting to char a little in places – this is fine. When it is ready, switch off the oven and leave inside to stay warm and settle/soften further until needed.1 medium butternut squash
- In the meantime, fry the onion in the vegetable oil until it becomes translucent and then add the lamb mince, break it up and fry until it is all browned off.1 teaspoon vegetable oil, 1 medium onion, ½ pound ground lamb (minced lamb)
- Sprinkle the allspice, ground coriander, cumin and cinnamon over the meat and stir in well for a couple of minutes. At this point, the aroma of the dish will start to come through.1 teaspoon allspice, 1 teaspoon ground coriander, 1 teaspoon cumin, 1 teaspoon cinnamon
- Add the jar of pasta sauce to the pan and stir well. Fill the empty jar about one-third full with cold water (approximately ¼ cup / 60ml) and add this to the pan. Stir to combine.1 jar pasta sauce, ¼ cup water
- Next, rinse and add your chickpeas.1 tin chickpeas
- Bring to a boil and then simmer gently with the pan lid on for around 20 minutes. Remove the cover just before the end to allow the sauce to simmer and become a little thicker if required.
- Arrange the roasted butternut squash on serving plates. Spoon the spiced lamb and chickpea sauce over and around the squash. Top with freshly chopped coriander and a dollop of natural yoghurt. Serve immediately.1 medium butternut squash, 2 tablespoons cilantro (coriander), 2-3 tablespoons natural yoghurt
Notes
Storage: The lamb and chickpea sauce keeps in an airtight container in the fridge for up to 3 days. Reheat in a saucepan over medium-low heat with a splash of water until it reaches 165°F / 74°C throughout.
Freezing: The lamb sauce freezes well for up to 2 months. Freeze flat in a zip-lock bag for faster thawing. Thaw overnight in the fridge before reheating. The roasted butternut squash does not store or reheat well — roast a fresh batch if making leftovers.
Make-Ahead: Brown the lamb with spices and prepare the sauce up to a day ahead. Refrigerate and reheat while you roast fresh squash.
Pro Tip: Let the lamb mince sit undisturbed in the hot pan for 2-3 minutes before breaking it up — this builds a proper brown crust that carries far more flavour through the finished sauce.
Substitutions: Replace natural yoghurt with coconut yoghurt for a dairy-free version. Check the pasta sauce label to ensure it is gluten-free if required, as some brands contain wheat-based thickeners.
Nutrition
Serving: 1servingCalories: 327kcalCarbohydrates: 35gProtein: 14gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 43mgSodium: 1000mgPotassium: 1371mgFiber: 7gSugar: 12gVitamin A: 20702IUVitamin C: 54mgCalcium: 159mgIron: 4mg
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