Cheesy stuffed squash

• butternut squash↗2

  halved and seeded

• olive oil↗2 tbsp tbsp
• minced lamb↗500g g
• tomato purée↗1 tbsp tbsp
• ground cumin↗1 tsp tsp
• couscous↗100g g
• goat's cheese↗100g g

  or feta, crumbled

• mint↗

  leaves, to serve (optional)

Step-by-step instructions

1. 1

   Heat grill to high. Place squash on a baking sheet, drizzle with 1 tbsp olive oil, season and pop under the grill. Cook for 15 mins, turn and cook 15 mins more until softened. Scoop out the flesh, and chop.

2. 2

   Meanwhile, heat remaining oil in a pan over a high heat. Cook the mince for 10 mins. Mix in the purée, cumin and couscous. Add 100ml/3½fl oz water. Cover, remove from heat. Leave for 10 mins.

3. 3

   Tip in the squash with most of the cheese. Fluff up the couscous. Pile into the hollow squash. Top with remaining cheese and grill until bubbling.