Autumn is here and so are the pumpkins—to some the name of this recipe sounds…. ewwe, but trust me, it is really yummy and I suggest you give it a try.
Last night I used acorn squash it was just as tasty as with the pumpkin. It can be made ahead of time and reheated in the micro. and even frozen and saved for another night's meal- also great for those fall party pot-lucks.
Moroccan Beef and Pumpkin Bake
1 pound lean ground beef
2 C 1/2-inch pieces peeled pumpkin or winter squash
3/4 C coarsely chopped red sweet pepper
1/2 C coarsely chopped onion
2 cloves garlic, minced
1 C frozen whole kernel corn (optional)
1/2 C couscous- microwave-cooked beforehand
1 recipe Moroccan Spice Blend
1 C lower-sodium beef broth
4 oz reduced-fat cream cheese, cut up
1/2 C yellow cornmeal
1/3 C all-purpose flour
1 tbls sugar
1-1/4 tsp baking powder
1/2 C fat-free milk
1 egg, beaten
2 tblspoons olive oil
Snipped fresh mint (optional)
Pumpkin seeds or sliced almonds, toasted (optional)
1. Preheat oven to 400 degrees F. In a large nonstick skillet or a skillet coated with nonstick cooking spray, cook ground beef, pumpkin, sweet pepper, onion, and garlic over medium heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir corn, cooked couscous, and Moroccan Spice Blend into meat mixture in skillet. Heat through. Add broth and cream cheese, stirring until well mixed. Transfer mixture to 2-quart rectangular baking dish.
2. In a medium bowl, combine cornmeal, flour, sugar, baking powder, and 1/4 teaspoon salt. In a small bowl, whisk together milk, egg, and oil. Add milk mixture to cornmeal mixture all at once. Stir just until moistened. Pour batter over beef mixture in dish.
3. Bake about 20 minutes or until toothpick inserted into topper comes out clean. If desired, garnish with mint and pumpkin seeds. Makes 8 servings (1 cup per serving)
Moroccan Spice Blend: In a small bowl, stir together 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon ground ginger, 1/4 teaspoon salt, and 1/8 teaspoon ground cinnamon.