Recipes and Cooking Lamb Recipes Butternut Mash with Lamb-Chickpea Stew 4.0 (1) 1 Review A simple squash mash is Abra’s favorite way to catch flavorful gravies and stews. By Abra Berens Abra Berens Website Abra Berens is a Michigan chef, author, and former farmer. Through every recipe written and meal served, she aims to tighten the connection between eaters and growers. She believes we can invest in a stronger, more equitable food system for everyone, from producers to grocers to consumers. Her cookbook Ruffage: A Practice Guide to Vegetables was a 2019 Michigan Notable Book winner and James Beard Award nominee. Her dinners at Granor Farm in Three Oaks, Michigan, made her a James Beard semifinalist for Outstanding Chef: Great Lakes. Learn about BHG's Editorial Process Published on October 24, 2022 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Total Time: 1 hrs Servings: 4 Jump to Nutrition Facts This Moroccan-inspired meatball dish is a great way to use up squash that is in less-than-pristine condition. Butternuts yield more flesh than most winter squash and will last for at least 3 months when stored in a cool, dark place. Look for ones that are heavy without any soft spots or blemishes. Ingredients 2- to 2 1/2-lb butternut squash 1 lb ground lamb or ground beef 1 tbsp zaatar spice mix 1/4 tsp crushed red pepper (optional) 2 tbsp neutral oil 1 cup onion, sliced thinly 4 garlic cloves, minced 14 1/2 oz can stewed tomatoes 15 oz can chickpeas, rinsed and drained 1/4 cup butter, softened Chopped fresh parsley, optional Directions Preheat oven to 375°F. Cut squash in half lengthwise and scoop out seeds. Place squash cut sides down on a parchment or foil-lined baking sheet. Bake until squash is completely soft when pushed with a finger, 30 to 35 minutes. Remove from oven and let cool until easy to touch. Meanwhile, in a medium bowl combine lamb, 3/4 tsp. salt, and 1/2 tsp. black pepper. Form mixture into sixteen 11/2-inch meatballs (2 Tbsp. each). In a large Dutch oven heat a glug (1 to 2 Tbsp.) of neutral oil (such as canola or vegetable oil) over medium. Brown meatballs on all sides, 10 to 12 minutes. Remove meatballs from the pan. Add za’atar spice mix and crushed red pepper (if using) and fry in the hot oil until fragrant, 30 seconds. Add onion and garlic with a big pinch of salt. Reduce heat to medium-low. Cook until the onion and garlic are soft, 5 minutes. Add stewed tomatoes and chickpeas; stir to combine, breaking up the tomatoes as you stir. Return meatballs to the tomato-chickpea mixture. Cover and place in the oven. Bake until the meatballs are fully cooked (165°F internal temperature), 20 minutes. Scoop the flesh from the squash into a bowl. Add butter and a big pinch of salt and mash with a wide spoon until the texture of mashed potatoes. To serve, divide the squash mash among four dishes and top with a hearty ladle of the lamb and chickpea stew. Garnish with a flurry of fresh parsley (if using). Serves 4 to 6. Rate it Print Nutrition Facts (per serving) 783 Calories 45g Fat 61g Carbs 40g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 783.3 % Daily Value * Total Fat 44.5g 57% Saturated Fat 17.3g 87% Cholesterol 140.5mg 47% Sodium 727.5mg 32% Total Carbohydrate 61.4g 22% Dietary Fiber 16.3g 58% Total Sugars 15.1g Protein 39.8g Vitamin D 0.1mcg 1% Vitamin C 47.8mg 239% Calcium 231.7mg 18% Iron 6.5mg 36% Potassium 1504.1mg 32% Fatty acids, total trans 0.5g Vitamin D 2.3IU Alanine 2.2g Arginine 2.6g Ash 5.9g Aspartic acid 3.8g Caffeine 0mg Carotene, alpha 2568mcg Choline, total 124.2mg Copper, Cu 0.7mg Cystine 0.5g Energy 3276.9kJ Fluoride, F 0.4mcg Folate, total 132mcg Glutamic acid 6.3g Glycine 1.8g Histidine 1.2g Isoleucine 1.8g Leucine 2.9g Lysine 3.2g Methionine 0.9g Magnesium, Mg 143.6mg Manganese, Mn 1.5mg Niacin 10.9mg Phosphorus, P 432.8mg Pantothenic acid 1.8mg Phenylalanine 1.7g Phytosterols 10.9mg Proline 1.6g Retinol 95.2mcg Selenium, Se 37.6mcg Serine 1.6g Theobromine 0mg Threonine 1.6g Vitamin E (alpha-tocopherol) 6.3mg Tryptophan 0.5g Tyrosine 1.2g Valine 2g Vitamin A, IU 26069.5IU Vitamin A, RAE 1383.5mcg Vitamin B-12 3mcg Vitamin B-6 0.7mg Vitamin K (phylloquinone) 33.5mcg Water 481g Zinc, Zn 6.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.