You know those times after surveying your fridge, freezer and pantry when you realized you had a bunch of great ingredients, but weren’t quite sure how to combine them? Before making this dish, all I knew was I wanted to create a new casserole that was full of wonderful flavors, but needed minimal prep. My ingredient treasure hunt turned up ground beef and lamb, garlic, butternut squash, dried cherries, pistachios and fresh spinach. And I always have on board an array of my favorite Moroccan spices which I thought would pair perfectly with these ingredients. So after a bit of experimentation, this delicious one-dish meal was born.
Recipe Adapted from: Lamb and Butternut Squash Stew via Cooking Light Magazine October 2014
Make Ahead and Storage Tips: casserole may be made up to 3 days ahead; cover tightly and refrigerate. Reheat, covered at 325 degrees F for about 15 minutes or until hot. May be frozen for up to 4 months.