Aka
LAZY MIDWEEK DINNER
Mincemeat curry stuffed into roasted butternut squash is full bodied and intensely delicious. Roasting the butternut squash yields a slightly piquant yet top-notch sweet goodness. A mellowy, sweet garlicky sauce is generously drizzled over the stuffed butternut squash to spur on the flavours, and then finished off with freshly chopped coriander. The flavours balance squarely between sweet, spicy, garlicky, and savoury. It is the kind of food you can swish together within 30 minutes; it is deceptively easy yet impressively stylish. Do not be frugal with the garlic sauce, double up on the recipe, if you must, for a sumptuous midweek dinner. Veering from the standard, scatter a handful of grated Parmesan and then you get the kids begging for more😉
Make it tonight and get that wholesomeness and vibrant taste on your table.
Veggie counts
This an all-time favourite dish in my home. It is quick, easy, yet very comforting. It is also a profound way to get your kids to eat their veggies.
Versatile
Mince curry is so versatile. You can easily toss in peas or edamame beans during the cooking process to up on your veggies.
Flavour your mincemeat with whatever spices you have on hand. Think pantry staples. Easy peasy😃
Cheese lovers
Besides Parmesan cheese, grated cheddar, or mozzarella, or perhaps a blend of both cheeses can used. After scattering these cheeses, place the baking tray back into the oven until the cheeses are golden and bubbling.
Butternut squash
If you find your butternut to be hard too hard to slice through, place the butternut squash into a microwave for 2-3 minutes. It will be much softer and so much easier to slice through.
Here goes the recipe.
Please do not forget to share your pics and comments should you fall in love with this stylish dish too😉
MINCE CURRY STUFFED BUTTERNUT SQUASH
MINCE CURRY STUFFED BUTTERNUT SQUASH
Ingredients
- 2 whole butternuts
- 2 tbsp olive oil
- salt and pepper to taste
- 500 g lamb mince (or any mincemeat you prefer)
- 4 tbsp olive oil
- 1 small onion (sliced)
- a few curry leaves,
- 2 cinnamon sticks
- ½ tsp tsp jeera seeds,
- ½ tsp fennel seeds
- ½ tsp turmeric
- 3-4 tsp madras curry powder (or kind you prefer)
- 2 tsp ginger garlic paste
- 2 tbsp tomato purée
- 1 cup water
- freshly chopped coriander
- Garlic Sauce
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1-2 tsp finely chopped garlic
- 1½ cup whole milk
Instructions
- Slice butternut squash through the middle into two pieces.
- Clean out the seeds and wipe the butternut squash out.
- Preheat oven to 170 degrees celcius
- Place butternut squash pieces, flesh side up onto a baking tray.
- Drizzle olive oil, salt, and pepper to taste.
- Bake for 25-30 minutes or until butternut squash is soft, crisp, and nicely toasted.
- In the meanwhile, in a medium saucepan, fry onions and whole spices in the oil over medium heat.
- Brown the mincemeat, stirring occasionally
- Add in the fine spices, ginger garlic paste salt, pepper to taste, tomato purée and water and allow to simmer until the meat is cooked.
- Garlic Sauce
- Melt butter in a small saucepan and stir in the flour over low heat.
- Fry in the garlic and slowly pour in the milk to form a pourable sauce.
- Season with salt and pepper.
- Assemble:
- Remove the butternut squash from the oven, scoop out some of the flesh and mix into the cooked mince.
- Spoon the mince and butternut mixture back into the butternut skins and pour over with the garlic sauce.
- Garnish with freshly chopped coriander.
Notes
Hope you will give this recipe a try. If you do, make sure to tag me on Instagram @foodiesof_cakewalk and leave a comment below.
