Name: Braised Lamb With Roasted Squash and Onion Sauce
Yield: 8 Servings
Ingredients: 1 trimmed boneless leg of lamb (about 5 pounds), tied as a roast; Kosher salt, freshly ground pepper; 1/4 cup vegetable oil; 3 medium onions, coarsely chopped; 5 celery stalks, coarsely chopped; 3 carrots, peeled, coarsely chopped; 6 sprigs thyme; 1 sprig rosemary; 1 head of garlic, halved crosswise; 1 red kuri, kabocha, or butternut squash; Vegetable oil; Kosher salt, freshly ground pepper; 1 cup (2 sticks) unsalted butter; 6 garlic cloves, thinly sliced; 1 shallot, thinly sliced; 2 onions, thinly sliced; 1 bay leaf; 1 teaspoon finely grated orange zest; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon turmeric; Flat-leaf parsley leaves

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A rich stew brought to life with butternut squash and warming spices like cardamom and clove.

Recipe notes