There’s something deeply satisfying about a hearty hash that brings together sweet and savory notes in one nourishing skillet. This AIP Herbed Lamb & Butternut Squash Hash delivers exactly that — a colorful, nutrient-dense meal that’s both comforting and full of anti-inflammatory goodness.

With tender ground lamb, golden cubes of butternut squash, and a handful of vibrant kale, this dish is perfect for busy weeknights or cozy weekend brunches. Every bite brings a balance of savory herbs, gentle heat from ginger, and the subtle sweetness of squash.

Best of all? It’s Autoimmune Protocol–friendly, meaning it’s free from common triggers while still bursting with flavor and texture.

Ingredients

• 500g ground lamb
• 800g butternut squash, peeled and diced
• 200g kale, stems removed and chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cm piece fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 tablespoon fresh thyme, chopped
• 45 ml extra virgin olive oil
• 120 ml water or bone broth
• Small bunch of fresh parsley, chopped
• Sea salt, to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 5 minutes until softened.
2. Add the ground lamb, breaking it up with a spoon, and cook for 7–8 minutes until browned. Drain any excess fat if desired.
3. Stir in the minced garlic, grated ginger, turmeric, and thyme. Cook for 1 minute until fragrant.
4. Add the diced butternut squash, water or bone broth, and a pinch of salt. Bring to a simmer, then cover and cook for 15–20 minutes until the squash is tender.
5. Stir in the chopped kale and cook for 3–5 minutes until wilted.
6. Remove from the heat, stir in the fresh parsley, adjust seasoning with salt, and serve warm.

Tips & Substitutions

• Swap your greens: If kale isn’t your favorite, use spinach or Swiss chard for a softer texture.
• Make it ahead: This hash reheats beautifully — store leftovers in an airtight container for up to 3 days.
• Add variety: Try mixing in roasted carrots or cauliflower for extra color and nutrients.

Nutrition

Total Calories: 2200 (serves 4)

• Fat: 155g
• Carbohydrates: 100g
• Fiber: 27g
• Protein: 116g