Pasta with Butternut Squash and Ground Lamb

This is another amazing recipe from the genius of Mark Bittman.  He makes pasta healthier by adding lots of vegetables and using whole wheat pasta.  I also love the addition of lamb.  It is so much more flavorful than beef and has less marbling- making it less fatty.  I found kasseri cheese at Whole Foods but I think that parmesan would work as well. 

 

Multi-Grain Pasta with Butternut Squash, Ground Lamb, and Kasseri

Adapted from Bon Appétit

Makes 4 servings

4 8-ounce packages fresh peeled cubed butternut squash (5 to 6 cups)

1/2 tablespoons olive oil, divided

8 ounces ground lamb

2 1/2 cups chopped onions

3 large garlic cloves, minced

2 teaspoons ground cumin

1/4 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper

1 cup canned crushed tomatoes with added puree (from 28-ounce can)

2 cups low-salt chicken broth

8 ounces multi-grain penne pasta (such as barilla)

1/2 cup chopped fresh cilantro, divided

1/2 cup grated kasseri cheese, divided

Heat 1 tablespoon oil in a large skillet over medium-high heat.  Add the butternut squash and season with salt.  Cook, stirring occasionally, until the squash is cooked, about 10 minutes.  Remove from pan and set aside.

Heat 1 tablespoon oil in the skillet over medium-high heat. Add lamb and onions; sauté until lamb browns and onions soften, 7 to 8 minutes. 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 1/3 cupfuls to moisten. Season with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining cilantro and cheese.