Lamb and Butternut Squash Stew (AIP, SCD, Paleo)
Prep time
Cook time
Total time
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.
Recipe type: Entree
Serves: 3-4 servings
  • 1 teaspoon powdered ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon granulated garlic
  • pinch of saffron
  • ½ 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 2½ 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.
Recipe by Gutsy By Nature at