I named this dish autumn hash because of its combination of flavors…squash, pumpkin, and cinnamon. I used some ground lamb that I had in the freezer but feel free to use ground beef, turkey or sausage. For a time saving option, purchase fresh, pre-cut and packaged squash in produce section. No shame involved!
Ingredients (serves 4-6)
- 1 lb ground lamb
- 1 yellow onion, chopped
- 1 tablespoon chopped garlic
- 1 – 15 oz can diced tomatoes, drained
- 2-3 cups butternut squash, peeled and cubed
- 1 cup sliced mushrooms
- 1/2-3/4 cup canned pumpkin
- 1-2 cups fresh spinach
- 1-2 teaspoons cinnamon
- 1 tablespoon coconut oil
- salt and pepper to taste
- Preheat oven to 400 degrees. Place squash on a sheet pan lined with parchment paper or foil. Toss with coconut oil and season with salt, pepper, and half of cinnamon. Roast squash for approximately 15 minutes. Squash should not be fully cooked. It will continue to cook when added to the other ingredients.
- While the squash is baking, place a large skillet over medium heat. Add lamb, onion, salt and pepper. Cook until meat is browned. Remove excess liquid if necessary.
- Return skillet to burner and add garlic. Cook for 1 minute. Add mushrooms, diced tomatoes, pumpkin, squash, and remaining cinnamon. Mix together and allow to heat through. Over low heat, add fresh spinach and mix until spinach is wilted. It will not take long.
- Plate hash and top with avocados or a fried egg.