Butternut squash roast lamb
Nutritional Info
- Servings Per Recipe: 22
- Amount Per Serving
- Calories: 205.6
- Total Fat: 8.8 g
- Cholesterol: 76.6 mg
- Sodium: 102.8 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 2.2 g
- Protein: 23.4 g
View full nutritional breakdown of Butternut squash roast lamb calories by ingredient
Introduction
A great, slow-cook-overnight dish A great, slow-cook-overnight dishNumber of Servings: 22
Ingredients
-
64 oz Lamb, domestic, shoulder, whole (arm and blade), separable lean only, trimmed to 1/4" fat, choice, cooked,
10 stalk, large (11"-12" long) Celery, raw
1 serving Garlic Bulb (by MY_LIFE_BACK)
2 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup
3 medium (2-1/2" dia) Onions, raw
1 tsp Black Pepper (Ground) (by TIARENEE)
1000 grams Butternut Squash
4 tsp Dried Oregano (by ARCTIC.ORCA)
Tips
Caveat: there's a LOT of liquid rendered in all this: it's stew-like, but it's perfectly fine to drain and serve the roast on its own and blend the rest into a thick sauce.
Directions
1. Put the crock pot on high
2. Put spices and the 2C chicken stock. Optionally add bacon or duck fat, but that ups the calories and is not in this recipe.
3. Wash and chop the celery into 2-3" pieces and quarter the onions and peel the garlic. Plonk them all in the crock pot
4. Wash and cube the squash (one large one). Peel if if you like; it's all edible. Put about 1/3 in; reserve the rest.
5. Remove any netting from the roast and then wash it off, then put it in the crock pot, trimmed fat side up.
6. Fill it up with the cubed squash.
7. Keep it on high for 8 hours, flipping the roast over (messy, I know) once midway through.
8. It can be lowered to 'warm' if it finishes during the night.
Serving Size: 1 cup
Number of Servings: 22
Recipe submitted by SparkPeople user DASH__LOM.
2. Put spices and the 2C chicken stock. Optionally add bacon or duck fat, but that ups the calories and is not in this recipe.
3. Wash and chop the celery into 2-3" pieces and quarter the onions and peel the garlic. Plonk them all in the crock pot
4. Wash and cube the squash (one large one). Peel if if you like; it's all edible. Put about 1/3 in; reserve the rest.
5. Remove any netting from the roast and then wash it off, then put it in the crock pot, trimmed fat side up.
6. Fill it up with the cubed squash.
7. Keep it on high for 8 hours, flipping the roast over (messy, I know) once midway through.
8. It can be lowered to 'warm' if it finishes during the night.
Serving Size: 1 cup
Number of Servings: 22
Recipe submitted by SparkPeople user DASH__LOM.