One-skillet lamb and butternut rice with olive tapenade

Some nights the win is simply getting a real, satisfying meal on the table without a sink full of pans. This one comes together in about 25 minutes from a cold start, in a single skillet, with no special technique required. A dinner this fast is not a shortcut. It is how a good week of eating actually holds together.

What you are feeding yourself here is real fuel. Lamb is a source of zinc, studied for its role in immune regulation and in repairing the gut barrier. The butternut squash you pulse into rice is a source of beta-carotene, which the body uses to make vitamin A, involved in immune and mucosal health. The olives and good olive oil bring fat that helps you absorb that vitamin A and makes the whole plate more satisfying.

Before you eat, take a second with what is in front of you: deep orange squash, browned meat, the dark brine of the olives. Source the lamb from an animal raised well, and let the small gratitude of that be part of the meal. Plate it over a handful of greens if you like the color. Sit down, take one breath, and eat slowly.

Ingredients

• 1 lb ground lamb
• 3 cups butternut squash, peeled, seeded, and cubed (used raw)
• 1/2 cup pitted kalamata olives
• 1 tbsp fresh oregano, chopped
• 1 tbsp olive oil
• 1/2 cup raisins
• 1/2 tsp cinnamon
• 1/2 tsp sea salt

Method

Put the olives, oregano, and olive oil in a food processor and pulse to a fine, spoonable tapenade. Scrape it out and set it aside.

Without washing the processor, add the raw butternut cubes and pulse in short bursts until they break down to a rice-sized texture. Set the squash rice aside too.

Heat a skillet over medium-high. Add the lamb and let it sit undisturbed so one side browns, then break it into rough chunks and brown the second side for a moment.

Stir in the squash rice, the olive tapenade, the raisins, cinnamon, and salt. Cover, lower the heat, and cook a few minutes more until the squash is tender and warmed through. Taste, adjust the salt, and serve warm, over a bed of mixed greens if you want more color and crunch.

*Adapted from grazedandenthused.com*