Ingredients
- 2 lamb shoulder chops, 6-8 ounces each
- 20 ounce package peeled butternut squash chunks or a 12 ounce package frozen pureed squash
- 2 zucchinis, sliced thinly into rounds
- olive oil
- 1/4 cup finely minced parsley
- 1/4 cup finely minced garlic
Description
I Feel Bad About The Butternut Squash, I Really Do. It Doesn't Exactly Scream Springtime. Trouble Is, Ever Since I Saw Elise's Combination Of Lamb Shanks And Butternut Squash, I Haven't Been Able To Stop Thinking About This Heavenly-sounding Combination.
Group Recipes
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter