Preheat oven to 400 degrees F. Coat butternut squash with cinnamon, brown sugar, 1 tablespoon olive oil, salt, and pepper. Spread thyme and garlic on the cut side. Arrange squash, cut side down, on a parchment-lined baking sheet. Roast for 25 to 30 minutes, until soft. Let cool, then remove thyme stems.
Scrape the squash into a food processor; discard skin. Add shallot, coriander, and vinegar and blend until smooth. Set aside for later.
Meanwhile, in a medium-sized bowl, toss potatoes with garlic, rosemary, salt, pepper, and 1½ tablespoons of olive oil. Spread on a baking sheet lined with parchment paper. In the same bowl, toss Brussels sprouts with 1½ tablespoons olive oil and add them to the baking sheet. Roast for 20 to 25 minutes. Set aside.
Lower the oven temperature to 375 degrees F. Mix ground lamb, onion, garlic, egg, dates, cumin, coriander, salt, and pepper. Form into 4 patties and place them on a baking sheet 1 inch apart. Bake for 20 minutes or until the meat reaches 150 degrees F.
Whip together goat cheese, lemon juice and zest, mint, salt, and pepper until smooth. Set aside.
Place each burger on an English muffin. Top with whipped goat cheese, butternut squash compote, and greens. Serve with roasted purple potatoes and Brussels sprouts.
Photography by Mariliana Arvelo