Pasta with squash and ground lamb

By á-2799

Ingredients

• 5 to 6 cups cubed squash
• 2 1/2 tbsp olive oil
• 8 ounces ground lamb
• 2 1/2 c chopped onions
• 3 large garlic cloves, minced
• 2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/8 tsp cayenne pepper
• 1 c canned crushed tomatoes with added puree (28oz)
• 2 c chicken broth
• 8 oz penne pasta
• 1/2 c chopped fresh cilantro, divided
• 1/2 c grated kasseri cheese, divided (Greek sheep)

Details

Servings 4

Preparation

Step 1

Preheat oven to 450. Toss squash with 1 1/2 tbsp oil in large bowl. Sprinkle generously with salt and pepper. Transfer squash to large rimmed baking sheet. Roast until tender and brown around edges, using metal spatula to turn occasionally, 30 to 35 min. Remove from oven and set aside.
Heat 1 tbsp oil in large nonstick skillet over medium high heat. Add lamb and onions, saute until lamb browns and onions soften, 7 to 8 min. Add garlic and next 3 ingredients, stir 1 minute. Stir in tomatoes, then broth and bring to boil, scraping up any browned bits. Reduce heat, simmer until mixture thickens, about 5 minutes. Stir in squash. Season with salt and pepper.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.Drain, reserving 1 cup cooking liquid. Return pasta to pot. Add lamb mixture, half of cilantro and half of cheese, toss. Add reserved cooking liquid by 1/2 cupfuls to moisten. Season wiht salt and pepper. Transfer pasta to bowl. Sprinkle with remaining cilantro and cheese.