Lamb Stew Squash Bowl
Nourishing and hearty lamb stew squash bowl that can also be served with a side of rice.
Lamb stew squash bowl has got to be the epitome of winter comfort. There is nothing like spending an hour or two in the kitchen creating a comfort dish and sharing it with your loved ones. Especially when you are using seasonal ingredients that are not only nourishing for the body, but for the soul.
For this recipe, I used kabocha squash as they are the perfect “bowl” size for this dish but you can also use: pumpkin, acorn, butternut, delicata, or even zucchini. Random thought but if you have a large family or fun gathering, using a large pumpkin for this dish would definitely be the star on the table as well as a crowd pleaser!
Squash not accessible or not keen on squash? Feel free to prepare a side of rice, quinoa or roasted sweet potatoes to go with the stew!
Now that we are on the stew topic, I could literally drink this smooth, creamy flavor bomb of a stew just on its own! I’m telling you, there is nothing like roasting your veggies prior to blending into a cream sauce. Just saying!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!
Nourishing and hearty lamb stew squash bowl that can also be served with a side of rice.
Servings: 4-6 | Prep Time: 20 min | Cook Time: 1 hour
Ingredients
1 lb ground lamb or meat of choice
2 small kabocha squash or squash / pumpkin of choice
1 8 oz container baby bella mushrooms, sliced
2 cups kale or collard greens, shredded
1 can coconut milk, unsweetened
1 onion
2 large tomatoes
6 cloves garlic
1 .5 oz organic fresh basil (small container)
1 Tbsp favorite go-to seasoning
1-2 Tbsp grass-fed butter
Kosher salt and pepper
Directions
Preheat the oven to 400 degrees.
Clean out both squash and line the inside and lid with butter, set aside.
Slice tomatoes and onion in half, and place on a cookie sheet with crushed cloves of garlic. Drizzle oil and kosher salt and cook in the oven for 25 minutes.
While the tomato mixture is cooking, crumble ground meat in a large skillet over medium heat. Add the seasoning and saute until the lamb meat is fully cooked. Set aside but keep rendered fat in the skillet.
After the roasted veggies have cooled down, remove the outer skin from the onion and transfer everything to a blender. Add in the coconut milk and basil and blend until smooth. Taste test and add additional salt if needed.
Add mushrooms and kale to the skillet with reserved lamb fat and set over medium heat. Saute for about 5 minutes and pour in the blended cream mixture and cooked lamb meat. Remove from heat and transfer the mixture into your buttered squashes.
Place filled squash bowls on a cookie sheet with the lids on top and cook in the oven for 25 minutes.
At this time, if you have leftover lamb stew, feel free to make a side of steamed rice.
Remove from the oven and garnish with basil chiffonade and enjoy! Don’t forget to scrape the inside of your squash as you eat!
