Butternut Squash With Lebanese Spiced Ground Beef and Garlic Yog
INGREDIENTS
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Ingredients
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Nutrition
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Servings
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2
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Yield
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2
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Units
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US
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1 (600 g) butternut squash
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2 tablespoons olive oil
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sea salt, to taste
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fresh ground black pepper, to taste
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1 medium onion
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250 g ground beef (I use extra lean and add some canola oil while cooking to make it less dry)
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1 teaspoon cumin
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1⁄2 teaspoon baharat (Baharat Aka Middle East Mixed Spices - the Real Mix)
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25 g pine nuts
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1⁄4 cup water
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25 g flat leaf parsley
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175 g plain yogurt
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1 plump garlic clove
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1⁄2 tablespoon lemon juice, freshly squeezed
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1 tablespoon unrefined extra virgin olive oil (or the best you have)
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