Butternut Squash and Lamb Stew

butternut squash and lamb stew

MMMM, fall foods 🙂

I’m experimenting with primal/paleo cooking lately by just substituting certain foods. I have a few upcoming recipes that will be using butternut squash (or other squash) instead of potatoes.


  • 2 cloves garlic, chopped
  • 1 large onion, chopped
  • 3 Tbs. grass-fed butter, ghee, or coconut oil
  • 1 lb. lamb meat, stew chunks (leg or shoulder)
  • 1 1/2 tsp. sea salt (or to taste)
  • 1 tsp. Cinnamon powder
  • 1 tsp. all spice powder
  • 3 Tbs. tomato paste
  • 4 Cups broth or stock (homemade, I used lamb)


  1.  Sauté garlic and onions in butter until turning golden.
  2. Add lamb and fully brown on the outside.
  3. Add salt and spices, mix.
  4. Blend tomato paste with 1/2 Cup broth, then add to meat along with the rest of the broth.
  5. Cover and simmer for 1 hour.
  6. Add butternut squash and optional garbanzo beans.
  7. Continue to simmer until butternut squash is tender.

Optional Garbanzo

butternut squash and lamb stew with garbanzo



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