Autumnal recipes – lamb and butternut squash stew

As autumn is now fully upon on us, and the nights are feeling more and more wintry, so we’ve decided we need to make sure our autumnal recipes are for good, heart-warming food that will give you something to look forward to through the cold seasons! So in the recipe week, lamb is layered in with butternut squash, herbs and veggies to make a wonderful, hearty stew – perfect for the crisp autumn weather! Take a look…

Here’s what you’ll need:

1 tablespoon olive oil
12 lamb cutlets
750ml (1 ¼ pints) lamb or chicken stock
2 medium onions, sliced
1 butternut squash, peeled and cut into 1/2 inch slices
4 carrots, chopped
5 sticks celery, chopped
6-7 fresh sage leaves
4-5 fresh thyme sprigs
3 tablespoons pearl barley
Salt and pepper

Here’s what you’ll need to do:

1. Preheat oven to 180 C / Gas 4.
2. Heat oil in a large heavy based pan, and fry cutlets for a couple of minutes on each side to brown.
3. Remove the cutlets, discard the oil and add the stock to the pan. Bring to a boil, stirring and scraping the bottom of the pan, and then add the rest of the stock.
4. Place half of the onions in a large oven-proof casserole dish. Top with one third of the butternut squash, then add half the carrots and celery, and all the sage and thyme and cutlets.
5. Season with salt and pepper, and then sprinkle the barley over the vegetables.
6. Repeat the layering and top with remaining butternut squash.
7. Pour the stock over everything and cover with a lid or aluminium foil.
8. Cook in the preheated oven for 1 1/2 hours or until the lamb is tender, checking occasionally and adding more stock if needed.
9. Remove the lid and increase the temperature a little then cook for 8 to 10 minutes, until potatoes have browned.

This sounds like a great dish to make for a family get together on a Sunday afternoon in autumn, we’re pretty sure it’ll keep us warm right through the evening! You can even use a cheaper cut of lamb when you’re on a budget as the stew tastes just as good. Do you have any recipes that you save specially for autumn and winter? We’d love to hear them if you do so leave us a comment below.