tbsp olive oil, divided
onions, sliced ¼-inch thick
freshly ground black pepper
cup diced butternut squash
cup fresh cranberries
lb ground PEI lamb
tsp ground cinnamon
tsp ground coriander
tsp ground cumin
individual sized flatbreads
cup chopped dates
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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