Who doesn't love a sheet pan dinner? Here's a delicious option that I've already made several times this Fall.

Moroccan Lamb Sheet Pan Dinner
Serves 4-6

1.25 - 1.5 lbs lamb cubes
1.5 lb butternut squash or pumpkin, peeled and chopped
1 lb peeled whole shallots
2-3 large whole garlic, top 1/4 cut off to expose cloves
1/2 cup xvoo
2 tbsp Ras El Hanout
1 tbsp Aleppo pepper
2 tsp sea salt
2 tsp fresh minced garlic
1 tbsp grated fresh ginger
1 cup chopped cilantro leaves
4-6 slices of sourdough bread


Place meat in a large bowl and squash in another bowl. Add whole shallots and whole garlic to squash.

In a quart container mix xvoo, Ras el hanout, Aleppo pepper, sea salt, minced garlic and ginger. Shake well until thoroughly mixed.

Pour 1/3 over meat. Cover and refrigerate 2-4 hours. Pour remaining 2/3 marinade over squash mixture and refrigerate 1-3 hours.

Heat oven to 475. Cover a sheet pan with heavy duty aluminum foil to facilitate clean up. Pour squash mixture, including marinade, onto sheet pan placing garlic around edges cut side up.

Roast on the top shelf of the oven for 15 minutes or until starting to brown and soften. Add the lamb with marinade and roast 10 minutes until all browned and tender. Remove from oven but leave oven on.

Let sheetpan sit for 5 minutes. Meanwhile, toast sourdough slices in the oven until browned.

Sprinkle sheet pan with cilantro. Serve hot, spreading sourdough bread with the roasted garlic and enjoy!