April 9th, 2012
Photography by James Tse Recipe by Paula Bowman Food Styling by Ian Muggridge Prop Styling by Sabrina Linn
Preheat oven to 400°F.
Season squash with salt and pepper, and place 2 garlic cloves in each half. Place in a microwave-safe dish, cut-side up, and cover with plastic wrap. Cook on high for about 15 minutes or until squash feels soft when pressed. Let rest 5 minutes. Remove plastic wrap, discard garlic and, working over a bowl, scrape squash crosswise with a fork to remove flesh from shell. Stir in butter, herbs and lemon juice. Season with salt and pepper.
Meanwhile, heat oil in an ovenproof skillet over high heat. Add sausages and cook until golden on one side. Turn over, place in oven and continue cooking, turning occasionally for 8 minutes.
Combine mustard and honey and drizzle over sausages. Continue cooking until golden and cooked through. Remove sausages from pan and slice diagonally.
Divide lamb and squash equally on plates. Sprinkle with toasted pine nuts before serving.
Nutrients per serving: 350 calories, 25 g fat, 14 g protein, 21 g carbs, 3 g fibre.