0 Ratings
- 4 Servings +
3 tbsp olive oil, divided
2 onions, sliced ¼-inch thick
salt
freshly ground black pepper
2 cup diced butternut squash
1 cup fresh cranberries
1 lb ground PEI lamb
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
0.5 tsp allspice
4 individual sized flatbreads
0.5 cup chopped dates
300 g goat cheese, softened
fresh mint, for garnish
Heat 1 tbsp olive oil in a large pan, add onions and cook on medium to medium low heat until caramelized, 30 – 40 minutes, stirring often, season with salt and pepper.
Preheat oven to 400°F. Line two baking trays with parchment paper.
On one of the baking trays toss butternut squash and cranberries with 1 tbsp olive oil, season with salt and pepper. Spread out evenly on tray, bake for 20 – 25 minutes or until butternut squash is tender when pierced and cranberries have started to pop.
Heat a large pan over medium high heat, add remaining olive oil, once hot, add lamb and spices, season with salt and pepper. Cook until lamb has browned and cooked through, 4 – 5 minutes. Set aside.
On the other baking tray, add flatbreads, spread goat cheese over evenly, reserving ¼ cup. Top with ground lamb, roasted butternut squash and cranberries, caramelized onions, dates and remaining goat cheese.
Bake for 10 – 15 minutes, or until crust and cheese is golden brown.
Top with fresh mint before serving. Serve hot.
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