clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lamb and Butternut Squash Stew (AIP, SCD, Paleo)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Jaime Hartman
  • Total Time: 3 hours 10 mins
  • Yield: 3-4 servings 1x


The warming spices of this AIP-compliant lamb and butternut squash stew combined with the freshness and bite of a topping of arugula give flavor and complexity to an otherwise simple and humble dish.


  • 1 teaspoon powdered ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon granulated garlic
  • pinch of saffron
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 pound lamb stew meat
  • 1 small onion, thinly sliced
  • 4 cups bone broth
  • 2 tablespoons apple cider vinegar
  • 1 small butternut squash (about 1 pound)
  • zest of one lemon
  • 1 cup fresh arugula


  1. Combine ginger, cinnamon, garlic, saffron, salt and olive oil. Coat lamb stew meat evenly with mixture and allow to marinate in refrigerator for 2-24 hours.
  2. In Dutch oven or other large post with lid, brown lamb meat over medium heat for about 5 minutes, stirring to insure all sides are browned.
  3. Add onion and cook until softened, about 3 minutes.
  4. Add bone broth and apple cider vinegar and increase heat to high until it comes to a boil.
  5. Reduce to simmer, cover on low simmer for 2 1/2 hours.
  6. Prepare squash by peeling, deseeding, and cutting into cubes.
  7. Add squash cubes and cover again. Cook for 20 minutes, or just until squash is soft.
  8. Divide into 3-4 serving bowls and top with lemon zest and arugula for serving.
  • Prep Time: 10 mins
  • Cook Time: 3 hours
  • Category: Entree