Roasted Butternut Squash Stuffed with Kefta and Couscous

Ingredients

• 1 cup (240 ml) plain full-fat strained (Greek-style) yogurt
• 1 tablespoon (15 ml) freshly squeezed lemon juice from one lemon
• 1 tablespoon (15 ml) olive oil
• 1 clove garlic, minced or grated
• 1/2 cup lightly packed flat-leaf parsley leaves and tender stems, finely chopped
• 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1 medium butternut squash (about 2 1/2 pounds; 1.13 kg)
• 2 tablespoons (30 ml) olive oil
• 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1 pound ground beef, lamb, or a mixture (or plant-based substitute)
• 1 small onion (about 4 ounces; 113 g), finely chopped (about 1/2 cup chopped)
• 3 tablespoons (45 ml) olive oil
• 3 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons sweet paprika
• 2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1/4 teaspoon freshly ground black pepper
• 2 cups cooked couscous
• 1/2 cup lightly packed cilantro leaves and tender stems, finely chopped
• 1/2 cup lightly packed flat-leaf parsley leaves and tender stems, finely chopped
• 1/3 cup golden raisins or chopped dried apricots
• 1/3 cup roasted almonds, chopped

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