Lamb and Butternut Squash Stew

Get all over this one because it's GOOD. Like an Indian chili, it reheats well and is nice and filling.

Ingredients
1 lb. ground lamb
1 lb. ground beef
3 cups butternut squash (peeled and cubed)
1 large diced onion
Lots of garlic
1 small can of tomato paste
2 teaspoons GF flour (any kind)
3 teaspoons curry powder (adjust to taste)
1 teaspoon ground cumin
1/2 teaspoon ground paprika
1/2 teaspoon cinnamon
2 cups beef stock
5 cups chopped collards or kale
4 tablespoons chopped parsley

1. Brown meat and drain. While meat is cooking, heat squash, onion, and garlic with a few tablespoons of oil in a large stock pot for about 10 minutes, stirring occasionally.

2. Add tomato paste and seasonings, cook for 1-2 minutes, then add stock and bring to a boil. Stir in greens and cook another few minutes.

3. Add in meat and stir well. Adjust seasoning to taste and simmer for another 10 minutes or so before topping with parsley and serving.

Goes great with roasted cauliflower--I tossed a head of cauliflower with four chopped carrots with olive oil and the same seasonings as the stew, then roasted at 425 for about 30 minutes (until tender).