Calabaza or buttercup squash go beautifully with ground lamb in this homey stew, adapted from Barbara Kafka's Vegetable Love (Artisan 2005). Serve over rice or orzo.
Makes 4 cups
1 tablespoon olive oil
1 medium onion, cut into 1/4-inch dice (about 1 cup)
1/2 pound extra-lean ground lamb
2 cloves garlic, minced
1 1/2 pounds squash, peeled, seeded and fibers removed, cut into 3/4- to 1-inch cubes
1 1/2 tablespoons dried Mediterranean oregano
1 teaspoon coarse salt, or to taste
1/3 cup plum tomato puree or diced tomatoes
2 tablespoons fresh lemon juice
Freshly ground black pepper to taste
Heat olive oil in a large saucepan. Add the onion and cook over medium-low heat 2 to 3 minutes, or until translucent. Add the lamb, breaking it up with a wooden spoon. Cook for 5 minutes, or until the meat has lost most of its raw color. Add the garlic and cook for another minute. Add the squash, oregano and salt. Stir and cook for 2 minutes. Pour in 1/4 cup water and stir. Cover, reduce the heat and simmer 15 minutes.
Add the tomatoes. (If not serving immediately, turn off the heat and reheat just before serving.) Cook, uncovered, at a low boil for about 5 minutes, until the liquid reduces and the squash is meltingly tender. Stir in the lemon juice and salt and pepper as needed.
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