Preheat the oven to 180C.
Peel the butternut squash and cut into 2.5 cm chunks. Place these in a baking tray and drizzle with the olive oil (Make sure all the butternut squash chunks are lightly coated) and season. Place in the oven for around 35 minutes, or until tender and has turned golden brown.
Meanwhile cook the lamb mince in a pan, stirring to brown all over.
Once the lamb mince is cooked, add the tomato puree and stir in.
Cook your couscous as per instructions (I cheat and use a mediterranean style packet of couscous to save on time).
Once the butternut squash is cooked, mix the lamb, couscous and butternut squash all together.
Serve with crumbled feta on top.
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