Ingredients

  • 2 ⅔ kilograms butternut squash
  • 3 tablespoons olive oil
  • 170 grams onion chopped
  • 55 grams pine nuts
  • 325 grams ground beef
  • 325 grams ground lamb
  • 25 grams tomato paste
  • 60 milliliters beef stock
  • 240 grams tomato concassed
  • 70 grams dried apricots
  • 1 teaspoon cumin
  • ½ teaspoon allspice
  • ¼ teaspoon cinnamon
  • 3 tablespoons fresh parsley finely chopped
  • salt and pepper to taste
  • Sauce
  • 725 milliliters milk
  • 1 bay leaf
  • 6 peppercorns
  • 1 star anise
  • 5 grams parsley
  • 1 slice onion
  • 55 grams butter, unsalted
  • 55 grams plain flour
  • 25 grams breadcrumbs coarsely chopped
  • 20 grams parmesan Regiano cheese grated

Directions

1. Preheat oven to GM 3/165*C/325*F. Butter two baking sheets.
2. Cut squash in half, clean out. Place, cut side down, on baking sheet and bake until tender. Cool, then peel off skin and cut into 1/4 inch (.5 cm) thick slices.
3. Add herbs/spices to milk for sauce. Bring to a simmer, take off heat and infuse.
4. Heat oil in large heavy skillet. Sauté onion and pine nuts until onion soft and pine nuts lightly toasted, about 8 minutes. Add ground meat and brown. Drain off all but 1 tablespoon of fat.
5. Dilute tomato paste in stock and add to skillet along with tomato and apricots. Cook until apricots are soft, 8 minutes. Remove from heat and add spices.
6. Butter a 14x9x2 inch baking dish. Arrange half of squash in an overlapping layer in bottom of dish. Sprinkle with salt. Spread meat mixture over squash. Arrange rest of squash on top. Bake for 30 minutes.
7. Prepare sauce while moussaka is baking. Melt butter, add flour and cook for 2 minutes. Remove from heat and add infused milk. Season to taste. Simmer sauce until spoon coating consistency.
8. Remove moussaka from oven. Increase temperature to GM 5/190*C/375*F.
9. Pour sauce evenly over moussaka and sprinkle with breadcrumbs and cheese. Bake until top is golden brown, about 15 minutes. Remove from oven and let stand for 5 minutes before serving. Cut into squares to serve.

Notes
Notes:Original serves 10.
Serving Ideas:Substitute 1/2 lamb/1/2 beef for beef. Not 100% lamb!


Categories
Vegetarian Main courseBeef, main course, main courseLamb
Keywords
Vegetarian Main courseBeef, main courseLamb, main course
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