I made this as a side for our Easter meal and the entire family, all 26 of them, loved it. It was the hit of the Easter meal! I've made it afterwards and everyone enjoys it!

This is so good -- we've had it twice in the last week because it's so good and I bought enough veggies to make two batches. I had to use beef instead of lamb, but it was still great. I substituted acorn sqaush for butternut b/c our grocery store only had monster-sized butternuts. My only recommendation is to increase the salt, pepper, and garlic. I probably doubled all three. I'm disappointed we found this receipe so late in the winter b/c I know I'll be craving it this summer.

Good basic recipe. Because of what I had on hand, I only used squash, celery, potatoes and onions. I also omitted the sour cream because we are dairy-free. It was a nice hearty meal!

The only thing I had to change was to double the liquids. My house smelled soo good and I couldn't wait for dinner time. A real comfort meal and 2 hours later I'm still quite satiated! YUMMY!

Sorry....this didn't do much for us. Actually doubled the recipe because of all the great ratings. Ended up putting in extra spices...salt pepper, paprika and more thyme to liven it up.

Don't slice the onions, chop them! Mine turned out hard and not good. Maybe I did something wrong? I hadn't had parsnips before, I don't love them just a personal preference. Other than that the stew was yummy!

This was a wonderful stew, and the only things to complain about were things I did differently from the recipe and even so, It was great. Because it was to be the "quick supper before Christmas Eve services," I braised the lamb in advance, then dumped the veggies and broth and wine with the lamb into the slow cooker for an hour on high then on low for 5 hours. The butternut squash disintegrated entirely, but really richened the gravy -- I think next time I'll add the squash later on in the cooking. Also, I don't like sweet potatoes, so I used red-skinned potatoes instead, and used turnips instead of parsnips. It was lovely. I served it with a green salad and angel biscuits and a lightish red wine -- perfect combo.

We substituted venison for the lamb, and this was amazingly good. My nine-year-old daughter who hates sweet potatoes and butternut squash was the first one to clean her bowl! Don't let the list of winter vegetables scare you. I myself refuse to eat sweet potatoes, but I HAD to have seconds. We served this to my parents for a Christmas dinner, and there were no leftovers. This will go on our favorites list, and we will be making this again very soon.

that sour cream makes this dish. great on day 2 as well.

An excellent lamb stew with lots of different flavors. Sweet, earthy, smooth and creamy. I prefer mine with more fresh ground pepper. This is definitely a keeper! Thanks for a great recipe! Make it gluten free use 6 tsp of Arrowroot Starch instead of the flour. Delish!

I like this recipe alot, although I found it was verbatim from my Soups and Stews book from Williams Sonoma. I used lamb shoulder since my market did not have lamb cubed for stewing. I would reduce the cook time to about 25 min because alot of the squash/potato got a bit too soft. I also served it over rice to use up all the excellent goopiness it makes! Everyone thought it was great.

It was really good, but not fantastic and there's just too much prep work for it not to be fantastic.

I actually got my husband to eat butternut squash and parsnips!?!?! Excellent!

Perfect just as written, add a loaf of sourdough bread, a cold and rainy night and a glass of your favorite red. Makes for a terrific evening. Thanx for a keeper.

Tasty and filling. Did in crockpot. Forgot to add butternut but i roasted it and threw it in later. The parsnips and squash were so good with lamb. I thought the sour cream would be strange but it was really good. I added some curry powder out of personal preference.

So good! I am vegetarian so I took out the meat, and left out the parsnips. Even without the richness of meat, this was absolutely delicious. I also put in a little less red wine, as I was worried it would taste too strong. It was thick, hearty and had a great flavour. We ate it in one night!

I don't normally like winter vegetables (who decided on the name "parsnip?" It just doesn't sound edible) and my husband and son won't usually touch them; but this recipe was a hit with the whole family. I left out the lamb and served it with homemade dark wheat bread. Excellent!

Delicious! Very filling, with an interesting flavor. I used carrots instead of parsnips, and it still tasted wonderful. I served it with baked sweet potatos on the side. My family loved it.