Butternut Mash with Lamb-Chickpea Stew

Preheat oven to 375°F. Cut squash in half lengthwise and scoop out seeds. Place squash cut sides down on a parchment or foil-lined baking sheet. Bake until squash is completely soft when pushed with a finger, 30 to 35 minutes. Remove from oven and let cool until easy to touch.

Meanwhile, in a medium bowl combine lamb, 3/4 tsp. salt, and 1/2 tsp. black pepper. Form mixture into sixteen 11/2-inch meatballs (2 Tbsp. each).

In a large Dutch oven heat a glug (1 to 2 Tbsp.) of neutral oil (such as canola or vegetable oil) over medium. Brown meatballs on all sides, 10 to 12 minutes. Remove meatballs from the pan. Add za’atar spice mix and crushed red pepper (if using) and fry in the hot oil until fragrant, 30 seconds. Add onion and garlic with a big pinch of salt. Reduce heat to medium-low. Cook until the onion and garlic are soft, 5 minutes. Add stewed tomatoes and chickpeas; stir to combine, breaking up the tomatoes as you stir.

Return meatballs to the tomato-chickpea mixture. Cover and place in the oven. Bake until the meatballs are fully cooked (165°F internal temperature), 20 minutes.

Scoop the flesh from the squash into a bowl. Add butter and a big pinch of salt and mash with a wide spoon until the texture of mashed potatoes.

To serve, divide the squash mash among four dishes and top with a hearty ladle of the lamb and chickpea stew. Garnish with a flurry of fresh parsley (if using). Serves 4 to 6.