lamb is clearly a recurring ingredient on this blog. sorry bout it (not really). i found this recipe on bon appetit while looking for a butternut squash recipe. it’s perfect for winter and will not disappoint.
it’s not your typical italian pasta, but it features an interesting mix of spices and ingredients that make it unique. think: middle eastern ragu.
let me know what you think!
lamb and butternut squash pasta
- 6 c. butternut squash, peeled and cubed
- 2-1/2 Tbsp. olive oil
- 8 oz. ground lamb
- 2-1/2 c. onion, chopped
- 3 garlic cloves, minced
- 2 tsp. ground cumin
- 1/4 tsp. ground cinnamon
- 1/8 tsp. cayenne pepper
- 1 c. canned crushed tomatoes, with juice (28 oz can)
- 2 c. chicken broth
- 8 oz. pasta, such as macaroni or penne
- 1/2 c. grated cheese, kasseri or parmesan
preheat oven to 450°F.
toss squash with 1-1/2 tablespoons 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 minutes. remove from oven and set aside.
heat 1 tablespoon oil in large nonstick skillet over medium-high heat. add lamb and onions; sauté 7 to 8 minutes. add garlic, cumin, cinnamon, and cayenne; 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 to 10minutes (depending on how much liquid is in the pan). 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 and return pasta to pot. add lamb mixture and half of cheese; toss.
season with salt and pepper. transfer pasta to bowl. sprinkle with remaining cheese.