Mediterranean Diet Friendly Rosemary-Garlic Lamb Kofta with Roasted Butternut Squash

Total time55 min

Prep time20 min

Cook time35 min

Mediterranean Diet Friendly Rosemary-Garlic Lamb Kofta with Roasted Butternut Squash

Golden-seared kofta made from richly spiced ground lamb get their depth from fresh garlic, rosemary, and parsley, all worked through the meat by hand for even seasoning in every bite. Alongside, cubes of butternut squash roast in olive oil until caramelized at the edges and tender all the way through, a naturally sweet counterpoint to the savory, herb-packed meat. Cumin and coriander add warmth without heaviness, and a final scatter of fresh parsley keeps the whole plate feeling bright and green. It's a simple, olive-oil-forward dinner built on lean protein, fresh herbs, and roasted vegetables, which makes it an easy, satisfying fit for a Mediterranean-style table. Serve it straight off the sheet pan and skillet for a weeknight meal that still feels a little special.

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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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp salt

For the kofta

1 ½ lb ground lamb
Chef's tip
Ground chicken is often leaner than ground lamb and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
4 cloves garlic, minced
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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