Spiced Lamb Ragù over Roasted Butternut Squash with Lemony Winter Cabbage Salad
A set-it-and-love-it dinner with real winter comfort: ground lamb simmered with tomatoes and warm spices, then spooned over tender roasted butternut squash. Finished with a crunchy, lemony cabbage salad for contrast. Feels special, but it’s all weeknight-friendly.
Back to full listIngredients
- Simple Truth® Natural Ground Lamb 1 lb $9.99/lb (sale)
- Organic Butternut Squash 1 1/2 lb, peeled and cut into 1-inch cubes $1.99/lb
- Organic Green Cabbage 8 oz, thinly sliced $2.49/lb
- Organic Jumbo Yellow Onion 1/2 medium, diced $2.19/lb
- Organic Ginger Root 1 tsp grated (optional but great) $5.99/lb
- Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, minced $2.79
- Canned crushed tomatoes 1 cup (or 8 oz)
- Chicken or beef broth (or water) 1/2 cup
- Ground cumin 1 1/2 tsp
- Ground coriander 1 tsp
- Smoked paprika 1 tsp
- Cinnamon 1/8 tsp
- Olive oil 2 Tbsp, divided
- Lemon 1 (2 Tbsp juice)
- Salt + black pepper to taste
- Optional finish: yogurt + chopped herbs (dill/parsley) 2–4 Tbsp yogurt
Instructions
- Prep: Heat oven to 425°F. Peel and cut 1 1/2 lb butternut squash into 1-inch cubes. Thinly slice 8 oz green cabbage. Dice 1/2 yellow onion. Mince 3 garlic cloves (save 1 clove for the cabbage dressing if you like).
- Roast squash (oven): Toss 1 1/2 lb squash with 1 Tbsp olive oil, 1/2 tsp salt, and black pepper. Roast 22–28 minutes, tossing once, until browned and tender.
- Start lamb ragù (stove): Heat a skillet or Dutch oven over medium-high heat. Add 1 Tbsp olive oil. Add 1/2 diced onion with a pinch of salt and cook 3 minutes. Add 2 minced garlic cloves (and 1 tsp grated ginger, optional) and cook 30 seconds.
- Brown lamb: Add 1 lb ground lamb, 1 1/2 tsp cumin, 1 tsp coriander, 1 tsp smoked paprika, and 1/8 tsp cinnamon. Cook 6–8 minutes, breaking it up, until browned.
- Simmer: Add 1 cup crushed tomatoes and 1/2 cup broth/water. Bring to a simmer and cook 10–12 minutes, stirring occasionally, until saucy. Taste and adjust salt and pepper.
- Quick cabbage salad: In a bowl, toss 8 oz sliced cabbage with 2 Tbsp lemon juice, 1 Tbsp olive oil, a pinch of salt, and black pepper. Optional: grate in 1 small garlic clove for bite.
- Serve: Spoon roasted squash into bowls, top with the spiced lamb ragù, and pile cabbage salad on the side (or right on top for crunch). Finish with 2–4 Tbsp yogurt if you want it creamy.
Health notes: ~700–900 kcal/person depending on lamb fat content and squash portion. Healthiness: Good—lots of veg and fiber; lamb is richer, so keep portion ~5–6 oz cooked per person and lean on the cabbage salad.
Drink pairing: Wine: Lamb + warm spices love reds with savory lift—Grenache-based blends, Rioja (Tempranillo), or Syrah. Local pick: a Washington Syrah (Columbia Valley) is a slam dunk—peppery, dark-fruited, and sturdy enough for lamb.