Lamb and Butternut Chili
1 large butternut squash, peeled and cubed
1 Tb olive oil
Preheat oven to 450°. In a bowl, toss butternut with olive oil, salt and pepper. Place on baking sheet and roast 30-45 minutes turning occasionally until browned on edges. Set aside.
1 Tablespoon olive oil
1 medium onion, minced
2 cloves garlic, minced
1” fresh ginger, peeled and grated
2 lbs ground lamb
1 heaping Tablespoon Basics Fuirst Mid-East Peace Mix
1 28-oz box chopped tomatoes
Kosher salt and pepper
Heat olive oil in a large sauté pan over a medium flame. Add onion, garlic and ginger and cook until fragrant and onions begin to soften, about 7 minutes. Add ground lamb and cook until no longer pink, breaking apart as you go along. Drain off fat. Stir in Basics Fuirst Mid-East Peace Mix. Add diced tomatoes and cook for 10 minutes uncovered to combine flavors. Remove pot from flame and mix in cooked butternut squash. Salt and pepper to taste.