Traditional recipes

Lamb Butternut Squash Stew

Lamb Butternut Squash Stew


Serves 6 (serving size: 2/3 cup)

Tender lamb combines with fresh veggies like kale and butternut squash to create the ultimate comforting winter stew. Richly spiced with coriander, cumin, and paprika, the secret ingredient is also a dash of cinnamon. The best part of this simple paleo recipe is that the majority of the cooking time is hands-off, leaving you time to focus on other things.


  • 8 ounces ground lamb
  • 8 ounces 90% lean ground sirloin
  • 1/2 teaspoon kosher salt, divided
  • 1 1/2 cups chopped peeled butternut squash
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground paprika
  • 1/4 teaspoon ground cinnamon
  • 1 cup unsalted beef stock (such as Swanson)
  • 3 cups chopped kale
  • 2 tablespoons chopped fresh flat-leaf parsley

Nutritional Information

  • Calories 186
  • Fat 10.7g
  • Satfat 4.5g
  • Monofat 4.3g
  • Polyfat 0.9g
  • Protein 15g
  • Carbohydrate 8g
  • Fiber 1.6g
  • Cholesterol 48mg
  • Iron 2mg
  • Sodium 242mg
  • Calcium 45mg

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Heat a large Dutch oven over medium-high heat. Add lamb, beef, and 1/4 teaspoon salt; cook 5 minutes or until browned, stirring to crumble. Remove lamb mixture from pan. Add squash, onion, and garlic to pan; cook 3 minutes, stirring occasionally. Add tomato paste and next 4 ingredients (through cinnamon); cook 1 minute, stirring frequently. Stir in remaining 1/4 teaspoon salt and stock; bring to a boil. Stir in kale; cook 1 minute or until kale begins to wilt. Stir in lamb mixture. Cover and bake at 450° for 15 minutes. Sprinkle with chopped parsley.

Watch the video: How to Make Moroccan Lamb and Butternut Squash (October 2020).