GERD Friendly Rosemary-Garlic Lamb Kofta with Roasted Butternut Squash
Total time55 min
Prep time20 min
Cook time35 min
4.6(19)
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Learn more →Ingredients
4 servings
For the roasted squash
- 1 medium butternut squash (about 2 lb), peeled, seeded, and cut into 1-inch cubes
- 2 tbsp olive oil
- ½ tsp salt
For the kofta
- 1 ½ lb ground lamb
- 4 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¾ tsp salt
- 1 tbsp olive oil
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the butternut squash cubes on a large baking sheet in a single layer. Drizzle with 2 tbsp olive oil, sprinkle with 1/2 tsp salt, and toss to coat evenly.
- 2
Roast the squash for 25–30 minutes, flipping once halfway through, until the edges are deeply golden and the cubes are tender when pierced with a fork.
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