Lamb & 2 Squash Skillet {AIP, Paleo, Whole 30}

This lamb and squash skillet is the perfect one pot meal to help you get dinner on the table in a flash and make clean up a breeze. It combines lamb with two kinds of squash (zucchini and butternut) for a flavorful Paleo and AIP dish that’s great any time of the day.
a skillet full of lamb and 2 squash skillet with a plate full in the background

Let’s talk chores.

Love to clean?
Hate all chores?
Do what you have to in order to not have the health department called on you?

Where do you fall on the ‘chore doing’ spectrum? Personally I LOVE a clean house, but can’t say I love the process of getting there.

I went to boarding school for high school and we all had chores and dorm inspections. Each day, our beds were made, trash taken out, mirror cleaned, furniture dusted, everything put in it’s place and floors swept and mopped. Every six weeks we cleaned the windows and 3 times a year we got down on our hands and knees and scrubbed the concrete floors. Plus, as well as keeping our individual rooms clean we each had a dorm job – toilets, sinks, hall trash, hall floor, etc.

20+ years later and I still remember the tension in dorm meeting at the beginning of each term as chores for the term were chosen. PLEASE don’t let me be picked to clean the toilets every day for the next three months!! But, oddly enough, there was always one girl in the dorm who wanted to clean the toilets (because she liked clean toilets), or one girl who would swap in order to have the sinks and mirrors (because she didn’t want to brush her teeth in a dirty sink). It’s funny how we’re all wired slightly differently when it comes to cleaning.

What’s your favorite household chore?

Mine, oddly enough is cleaning windows… or it might be washing dishes (although I really don’t like drying them and putting them away).  

Now, you would think that because I enjoy washing dishes and cleaning windows that my windows were always shimmering and streak-free and that there would never be a dish in the sink. If you thought those things, you would be wrong. In fact, right now my windows are dotted with sand from a combination rainstorm and sandstorm that we had a few weeks back. And, I’m sure that there are a few dishes in the sink waiting to be washed when I get home tonight.

a close up of a skillet full of lamb and 2 squash skillet ready to be served
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I’m sure you’re wondering what all this talk about chores has to do with the ‘lamb skillet’ recipe?
Well, I thought this recipe would be a good gift to all of you who dislike dish washing. Skillet meals are my go-to meals. I love the way you can take any kind of meat, toss in a few veggies and your seasoning of choice and you can have dinner on the table in no time. If you want to read more about my method of creating skillet meals, read this post. Plus, the clean up couldn’t be easier. With this dish you have a skillet, a cutting board, a knife and a spoon or spatula. 

Serve this skillet breakfast, lunch or dinner.

Serve it as is – for a complete meal… or pair it with cauliflower mash or celeriac mash or a simple salad for more veggie goodness. 
lamb and 2 squash skillet all served up and ready to eat

Lamb & 2 Squash Skillet:


Lamb and 2 Squash Skillet {AIP, Paleo, Whole 30}

  • Author: Bethany Darwin
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: One Pot


  • 1 TBSP olive oil
  • 1 pound ground lamb
  • 1 medium red onion (about 1/2 cup) – diced
  • 1/2 TBSP garlic powder
  • 1 TBSP herbs d’provence
  • 1tsp pink himalayan salt
  • 1 medium butternut squash – peeled and cut into bite sized pieces
  • 1/2 – 3/4 cups water
  • 1 large zucchini – cut into bite sized pieces
  • 8 cups baby arugula (rocket) – or other greens of choice


  1. heat olive oil in a large skillet over medium heat
  2. add lamb and onion and cook until lamb is no longer pink 
  3. add garlic, herbs and salt and stir well to combine
  4. add chopped butternut and saute for 5 minutes
  5. add 1/4 cup water and chopped zucchini and allow water to cook out (about 4 minutes)
  6. continue adding water (1/4 cup at a time) and cooking over medium heat until butternut is fork tender
  7. wilt in the arugula 2 cups at a time
*** This recipe was shared on the Phoenix Helix AIP recipe Roundtable
a close up of lamb and 2 squash skillet


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