Both components can be done in advance here if you like and it can be all ready in the fridge to pop into the oven. Just add on an extra 10-15 minutes or crank up the temp. Beef mince could work here too and for meat free you could try this pie filling here. Eggplant are no longer really around but there are still some capsicums so you could use two to replace the eggplant.
I make the kids little pizzas on pita pockets with the lamb mince, some tomato paste and cheese as they don’t like pumpkin and they had it with some broccoli and chickpeas.
1 small pumpkin or squash - mine was about 1kg and was a sunshine squash but butternut or buttercup would work well here.
500g lamb mince – beef could work too
1/2 onion, diced
2 garlic, crushed
1 carrot, grated
1 tsp cinnamon
1 tsp cumin
2 tsp sumac
2 T tomato paste
1 tin tomatoes
A large handful of chopped greens
Pinch chilli flakes or more if you like it spicy
1 tsp sugar or honey or pomegranate molasses to balance
herbs to finish -Mint / parsley / coriander about 2-4 T chopped
Dollop of yoghurt
Salad or green vegetables to serve
First, cut the pumpkin or squash in half and scoop out the seeds. Drizzle with oil and salt and place in the oven for 30 minutes at 180. This is just a head start for the pumpkin while you cook the filling and could definitely be done in advance.
While that’s cooking, heat some oil in a pan and add the onion, carrot and garlic and cook for 5 minutes or until soft. Push aside and brown the lamb mince breaking it apart. Add in the spices and cook for a minute before adding the tomato paste and tomatoes. Bring to a simmer and cook for 20 minutes. Add in the greens and season well. Add in the sugar or whatever sweetness you are using and then the herbs. Taste the mix, you want it spiced, a little sweet to balance and well seasoned.
Remove the partially cooked pumpkin from the oven and spoon in the mince. Top with crumbled feta and some chopped almonds if you like, Bake for 30 minutes until hot and golden and the pumpkin is cooked nicely.
We had this with baby spinach and left over beetroot carrot slaw from the spaghetti squash fritters. Plus a dollop of yoghurt.