Ingredients for 6 servings:
1. 1 butternut squash (about 2 1/2 lb)
2. 1 large red pepper
3. 1 medium onion
4. 2 garlic cloves, minced
5. 1 tablespoon garam masala, spice blend
6. 1/2 teaspoon salt
7. 3 tablespoons olive oil
8. 2 lbs boneless top round lamb or 2 lbs leg of lamb, cut in 1 inch pieces
9. 1 tablespoon cilantro, chopped

Directions:
1. Heat oven to 500ºF. Position racks to divide oven in thirds. Line 2 rimmed baking sheets with nonstick foil.
2. Peel and deseed the squash and cut lengthwise in quarters, then crosswise in 1/2 inch thick slices. Cut red pepper in 1/2 inch wide strips and then cut the strips in half. Cut onion in 1/2 inch wedges and then cut the wedges in half.
3. Mix squash, pepper and onion in a large bowl. Combine garlic, spice blend, salt and oil in a small bowl. Add 2 Tbsp from the small bowl to the big bowl; toss to coat.
4. Spread evenly on 1 baking sheet. Place on high oven rack; roast 10 minutes.
5. Meanwhile, put lamb in large bowl; add remaining spice mixture from the small bowl, toss it a bit and spread on other baking sheet.
6. Move vegetables to low rack; put meat on high rack. and roast 10 minutes, or until lamb is cooked through and vegetables are tender.
7. Gently toss meat with the vegetables; sprinkle with cilantro and let the feasting begin.

Enjoy your meal!