Lamb and Butternut Squash Stew

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Lamb and Butternut Squash StewRecipe
Photo: Whitney Ott; Styling: Claire Spollen


Serves 6 (serving size: 2/3 cup)


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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
2 teaspoons all-purpose flour
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


1. Preheat oven to 450°.

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 5 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.

Created date

August 2014

Nutritional Information

Calories 244
Fat 12.3 g
Satfat 4.9 g
Monofat 5 g
Polyfat 0.8 g
Protein 22 g
Carbohydrate 12 g
Fiber 2 g
Cholesterol 69 mg
Iron 3 mg
Sodium 279 mg
Calcium 89 mg