Lamb and Butternut Squash Stew {12 Weeks of Winter Squash}

Is there anything more comforting in the middle of winter than a big bowl of stew? I'm thinking, not a whole lot. From the heady aroma escaping through the cracks of the oven door, to each hearty stick-to-your-bones spoonful, stew is the embodiment of comfort food.

This particular stew came about when I found two carefully wrapped packages in my freezer that I'd sort of let slip my mind. A month and half or so ago, I found a nice little (and I do mean little) lamb shoulder at the market. I can't remember what I thought I was going to make with it, but I took it home and separated the meat from the bone. Chunks of deep red lamb meat went into one freezer bag, and the bone went into another.

I remember them sitting in the fridge for a couple of days, and then I must have gotten busy or decided not to make whatever it was I had in mind, because I transferred them to the freezer.  They were pushed to the back of both the freezer and mind mind in short order.