This Roasted Kabocha Squash Hummus topped with Middle Eastern Spiced Lamb and Lemon Parsley sauce makes the perfect crowd-pleasing appetizer or casual main course for a cosy autumn-inspired dinner.Jump to recipe
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We find ourselves in the middle of squash season – culinarily speaking, my favourite time of the year. Well, apart from Christmas, obviously. I love me some winter squash, and on this side of the ocean kabocha squash is my absolute favourite! They cook quickly and you can eat the skin, which is a major plus. Once cooked, this Japanese pumpkin develops an incredibly addictive sweet taste and the texture is somewhere between a sweet potato and roasted chestnuts. The perfect ingredient for a cosy fall meal.
Roasting brings out the sweetness of this Japanese squash and I love to serve a tray of oven-roasted kabocha squash as a side dish for roasts or to top a lunch salad. For this recipe, though, I upped the ante and pureed my roasted kabocha squash with some chickpeas, garlic, lemon and tahini to create a bright orange, fall-inspired hummus.
To take our roasted squash hummus to the next level, I decided to top it with a generous portion of Middle Eastern spiced lamb. While the squash bakes, we simply pan-fry some minced lamb, adding a hint of cumin, coriander, cloves and cinnamon. I love to add these warming spiced to my food during the cold season and the flavours go so well with the lamb.
To add a fresh note to this bowl of autumn comfort, we drizzle some homemade lemon parsley sauce on top of or kabocha squash hummus bowls. Little fun additions like toasted sunflower seeds and olives look nice and provide additional nutritional value.
I like to serve my Loaded Kabocha Squash Hummus with a bowl of plain pita chips. If you want to have it as a main course, I would recommend to serve it with some freshly baked pita bread, some olives, and a side salad, like my Middle Eastern Tomato Salad.
A note about affiliate links in this post: some of these links will take you to Amazon where I may receive a small percentage of sales, at no extra cost to you.Print recipe
Kabocha Squash Hummus with Lamb and Lemon Parsley Sauce
Creamy Kabocha Squash Hummus topped with spiced, fried lamb and served with a refreshing lemon parsley sauce! A Middle Eastern inspired recipe for autumn!
- 1/2 kabocha squash (500 - 600 g) substitute butternut or hokkaido
- 2 tbsp oil
- 1 can chickpeas 260 g drained
- 1 lemon
- 2 garlic cloves
- 1/2 bunch parsley
- 1 tbsp honey
- 1-2 tsbp white wine vinegar
- 2 tbsp olive oil
- 200 g minced lamb
- 1 tsp cumin, ground
- 1/2 tsp coriander, ground
- 1/2 tsp cloves, ground
- 1/2 tsp cinnamon, ground
- 3 tbsp tahini
- 2 tbsp sunflower seeds
- salt and pepper
Preheat the oven to 200 C, or 400 F. Wash the squash, discard the seeds and cut into wedges. Arrange wedges on a tray lined with parchment paper, brush with some oil and bake for about 20 minutes, or until tender.
Drain the chickpeas and rinse them thoroughly. Cut the lemon in half and juice it. Peel the garlic and chop the parsley coarsely. Place parsley, 1 garlic clove, half of the lemon juice, all of the honey, the vinegar and the 2 tbsp of olive oil in the bowl of a food processor and blend until smooth. Scrape sauce into a little bowl and store in the fridge until the hummus is ready.
In a large pan, heat 1 -2 tsp of oil on medium-high heat and fry the lamb, adding 1/2 tsp of salt and a pinch of pepper. Separate the meat with a wooden spoon as it fries and add the remaining spices, using only 1/2 tsp of cumin, to the meat as it starts to crisp up. Fry meat, until golden brown and crispy.
In a blender, puree the still warm squash with the chickpeas, the remaining garlic, cumin and lemon juice, as well as the tahini and1/2 tsp of salt. Puree until smooth, adding a splash of hot water, or olive oil, if the mixture is too thick still. Season to taste and divide between 2 bowls.
Serve hummus topped with lamb, sprinkle sunflower seeds on top and drizzle with the lemon parsley sauce. Enjoy!
Recipe inspired by Ottolenghi : Jerusalem
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