butternut mash w/ leftover leg of lamb

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We are dealing w/ a butternut squash & leftovers i. e. leftovers of a roasted leg of lamb.

During the weekend we made a roasted leg of lamb Greek Style. We loaded a big roasting tin w/ a big leg of lamb (about 1700 g w/ bone), added lots of oregano & garlic to the meat, added quarters of big potatoes, big onions & big tomatoes – some olive oil, salt & pepper… then the roasting tin went into the oven for about 2 h. We had tender lamb falling from the bone w/ aromatic soft potatoes, melted onions & tomatoes for a delicious dinner w/ friends – and we had leftovers!


What to do w/ the leftovers of a leg of lamb?

There was a butternut squash sitting on my kitchen shelf for some time: I remembered its softness… & decided to do something like a „Shepherd’s Pie“ w/ lamb instead of minced meat, tomatoes instead of peas & carrots, butternut instead of mashed potatoes, feta cheese instead of parmesan…

Let’s start w/ the butternut squash!


For the record:
When using a Hokkaido pumpkin you need not care about peeling because the whole Hokkaido is edible – except of the seeds & the mush. Unfortunately this isn’t the way you can deal w/ a butternut squash because the skin remains hard & isn’t edible (as well as its seeds & its mush).


So: how to approach a butternut squash?

Pretty easy:

  • Cut the butternut into 2 halves.
  • Discard the seeds & the mush.
  • Line a baking tray w/ baking parchment, put the butternut halves face up on it & roast in the preheated oven at 175° C w/ fan for about 30 min.


For the record:
I used 1 of the roasted butternut halves – at once – for the leftover casserole & stored the other half for further use in the fridge. You may also scrape the butternut pulp & leave it in a storage container – also in the fridge.
…& I used only 1/2 butternut squash because I made a weeknight dinner only for my better half & me – a full butternut squash would have been far too much!


Coming now to the leftover casserole…


What do we need?

  • half a roasted butternut squash
  • chopped leftover of a leg of lamb (w/ garlic flavour!)
  • tomatoes (for the juice!)
  • feta cheese (for the spiciness!)
  • oregano & thyme.

It was leg of lamb Greek style so I decided to stay w/ Greek herbs & cheese.

I mashed the butternut pulp (scraped it w/ a spoon from the skin), added whipping cream & ground sweet paprika & mixed well.

Then just take a casserole & fill the chopped leftover lamb mixed w/ some more dried oregano on the bottom. Add the fresh tomatoes. Add the chopped feta cheese w/ dried thyme & cover everything w/ the butternut mess.


Put it in the preheated oven (175° C w/ fan) for about 30 min.




butternut mash w/ leftover leg of lamb
All you need is some leftover roasted lamb, some feta & half a roasted butternut - it will be transformed in a nice hot casserole: the right meal for a nasty autumn day.
Prep Time30 minutes
Cook Time1 hour
for the butternut:
  • 1 butternut about 800 - 900 g
  • some olive oil
  • salt & pepper
for the casserole:
  • 1/2 of an oven-baked butternut
  • 1 - 2 tbsp whipping cream liquid
  • 1/2 tsp ground sweet paprika
  • 250 - 300 g roasted lamb leftovers of a leg of lamb
  • 1/4 tsp dried oregano
  • 6 grape tomatoes OR cherry tomatoes
  • 100 g feta cheese
  • 1/4 tsp dried thyme
  • salt & pepper
  • some olive oil for the casserole
  • a casserole about 1,2 l
how to:
for the butternut:
  • Preheat the oven to 175 degrees C w/ fan.
  • Cut the butternut into 2 halves.
  • Scrape out the seeds & the mush.
  • Add some olive oil to the butternut.
  • Add some salt & pepper.
  • Line a baking tray w/ baking parchment.
  • Put the butternut halves face-up on the baking tray & let it roast for 30 min.
  • If working w/ only half of the buttercup store the other half in the fridge.
for the casserole:
  • Oil the casserole.
  • Chop the lamb leftovers & add the oregano.
  • Put it in the casserole.
  • Cut the tomatoes into halves & add them into the lamb mess.
  • Crumble the feta & add thyme.
  • Sprinkle the feta on top of the lamb & the tomatoes.
  • Scrape the butternut pulp in a bowl & crush it.
  • Add whipping cream, ground sweet paprika, salt & pepper & mix well. If too firm just add some more whipping cream.
  • Dump the butternut mess on top of everything else & smooth the surface.
  • Put the casserole in the preheated oven for about 30 min.
Cook Time: it’s 30 min for the butternut & 30 min for the casserole.
Lamb: you may use minced meat or any leftover from any roasts (beef, pork) instead of lamb.
Grape tomatoes: any other type of small tomatoes may be used.
Feta: I prefer feta cheese out of ewe’s & goat’s milk.
You may store any leftovers of the leftover dish in the fridge for 1-2 days.


The tomatoes melt away & the feta cheese gets creamy. The butternut purée behaves like mashed potatoes. Anything combines w/ anything – resulting in a wonderful Greek flavoured casserole.

Of course you may take minced meat or any garlic flavoured leftovers of roasted beef or pork as well – however, stay always w/ herbs like oregano & thyme as well as feta cheese.


The businesswoman w/ too many office hours thinks

That’s a real dinner out of leftovers & butternut purée! It’s a somewhat different approach to use butternut instead of potatoes, but the slightly sweet butternut flavour will mingle w/ the spicy feta cheese – so it’s savory, deliciously sweet & savory!



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keep it simple. be flexible. always.