Ingredients:

• 3 cups butternut squash, peeled and cubed
• 2 cups fresh baby spinach leaves
• 1 cup vegetable or chicken broth
• 2 + 1/4 teaspoons ground cumin, divided
• 1 teaspoon ground ginger
• 2 lamb shoulder chops, about 6 ounces each (or pork chops or venison)
• granulated garlic, to taste
• sea salt to taste
• 2 spring onions, diced
• 2 Tablespoons butter and/or oil

1. Sprinkle lamb with granulated garlic and sea salt to taste on both sides. Lightly grease a large skillet with oil or butter and heat skillet over medium heat.  Brown the lamb chops on both sides.  Sprinkle with 1/4 teaspoon ground cumin.  Continue cooking the lamb in the skillet until center of meat is pink (or red if you prefer less cooked meat).  Transfer lamb (along with juices from cooking) to a plate to cool.
2. Wipe the skillet clean and heat 2 Tablespoons butter or oil over medium heat.  Add butternut squash and turn heat up to medium-high.  Saute for several minutes, stirring frequently.  Sprinkle with ginger and 2 teaspoons ground cumin. Cook for 1 more minute, until spices become fragrant.  Next, add 1 cup broth and cover skillet with a lid.  Reduce heat and let the squash simmer in the broth until slightly tender, about 5 minutes.
3. Meanwhile, cut cooled lamb chops into cubes, trimming away any bone and removing excess fat and gristle.  After squash in skillet has simmered, remove cover and continue to cook squash over medium heat until liquid is reduced by half.  Add lamb cubes and spinach.  Cook until spinach is wilted.  Turn off heat and sprinkle with spring onion and sea salt to taste.  Serve warm.