Butternut Squash with Lebanese Spiced Ground Beef and Garlic Yog
Elevate your weeknight dinner with this irresistibly flavorful Butternut Squash with Lebanese Spiced Ground Beef and Garlic Yogurt. Tender, caramelized roasted butternut squash serves as the perfect vessel for a savory filling of ground beef enriched with warm Lebanese spices like cinnamon, allspice, and cumin. A sprinkle of golden toasted pine nuts adds a delightful crunch, while a drizzle of tangy garlic-infused Greek yogurt balances the dish with creamy, zesty goodness. This stunning, nutritious meal is easy to prepare yet rich with exotic flavors, making it ideal for impressing guests or enhancing your everyday meal rotation. Garnished with fresh parsley, it’s a wholesome dish that’s destined to become a family favorite. Ready in just under an hour, this recipe is a vibrant celebration of Middle Eastern-inspired cuisine, perfect for cozy evenings at home.
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Recipe Information
Ingredients
- 1 medium-sized butternut squash
- 4 tablespoons olive oil
- 500 grams ground beef
- 1 medium-sized yellow onion
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 teaspoons salt
- 0.5 teaspoon black pepper
- 3 tablespoons pine nuts
- 1 cup plain Greek yogurt
- 2 cloves garlic
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 200°C (400°F).
Cut the butternut squash in half lengthwise and remove the seeds. Brush the flesh with 2 tablespoons of olive oil and sprinkle with a pinch of salt and black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 35-40 minutes or until the flesh is tender and caramelized. Remove from the oven and set aside.
While the squash is roasting, prepare the garlic yogurt. Mince the garlic cloves and mix them into the Greek yogurt along with a pinch of salt. Cover and refrigerate until ready to serve.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the pine nuts and toast them for 1-2 minutes until golden and fragrant. Remove the pine nuts and set them aside.
In the same skillet, add the diced onion and sauté for 3-4 minutes until softened. Add the ground beef and cook, breaking it up with a spatula, until browned and fully cooked, about 6-8 minutes.
Stir in the ground cinnamon, allspice, cumin, paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook for an additional 2-3 minutes to let the spices bloom.
To assemble, scoop out some of the roasted butternut squash flesh to create a cavity for the beef filling. Mix the scooped squash into the beef mixture, if desired, for added texture.
Fill the squash halves with the Lebanese spiced ground beef and top with the toasted pine nuts.
Drizzle the garlic yogurt over the stuffed squash or serve it on the side. Garnish with freshly chopped parsley for a bright, herby finish.
Serve warm and enjoy!
Nutrition Facts
Calories |
2319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.4 g | 216% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 5181 mg | 225% | |
| Total Carbohydrate | 103.4 g | 38% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 28.2 g | ||
| Protein | 121.0 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 722 mg | 56% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 4014 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
