Ingredients
- 2 butternut squash, halved and seeded
- 2 tbsp olive oil
- 500g pack minced lamb
- 1 tbsp tomato purée
- 1 tsp ground cumin
- 100g couscous
- 100g goat's cheese or feta, crumbled
- mint leaves, to serve (optional)
Method
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Heat grill to high. Place squash on a baking sheet, drizzle with 1 tbsp olive oil, season and pop under the grill. Cook for 15 mins, turn and cook 15 mins more until softened. Scoop out the fl esh, and chop.
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Meanwhile, heat remaining oil in a pan over a high heat. Cook the mince for 10 mins. Mix in the purée, cumin and couscous. Add 100ml/3½fl oz water. Cover, remove from heat. Leave for 10 mins.
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Tip in the squash with most of the cheese. Fluff up the couscous. Pile into the hollow squash. Top with remaining cheese and grill until bubbling.