Beef / Pork

Butternut squash roast lamb takes 20 minutes to prepare.

Butternut squash roast lamb takes 720 minutes to cook.

Butternut squash roast lamb makes 22 servings.

The ingredients for Butternut squash roast lamb are:

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)

Here is how you make Butternut squash roast lamb:

1. Put the crock pot on high2. 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 pot4. 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 cupNumber of Servings: 22Recipe submitted by SparkPeople user DASH__LOM.

The nutritional information for Butternut squash roast lamb is:

• 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