Penne with Indian Spiced Lamb and Roasted Butternut Squash from Kirsten

Much as we love rice and have it everyday, pasta is always a welcome meal in my house. My kids love pasta and I cooked pasta at least twice a month. Ever since I saw this pasta meal over at Kirsten from My Kitchen In The Rockies, I have been thinking of making this for our next pasta meal. This is perfect when my kids requested for a pasta dinner. It is delicious and my family loves it, there's even a request to cook this again. 

Kirsten uses ground lamb, and since I have ground pork, I use that instead. I could not find any butternut squash, so I replaced it with pumpkin. Couldn't help myself from popping a few in my mouth as soon as they are out of the oven, so sweet and  yummy! The next time when I cook this again, I will have to add more gravy, as my family loves lots of gravy with pasta. And they always ask for leftover gravy the next day if there are any left, to eat with bread!

Please stop by My Kitchen In The Rockies for the gorgeous photo of  this pasta meal, mine is just uncomparable to Kirsten's. You will drool over her photo!

Thank you, Kirsten, for sharing this delicious recipe.

Penne with Indian Spiced Lamb and Roasted Butternut Squash
(source from : My Kitchen In The Rockies)
1 butternut squash, peeled and cut into 1/2 inch cubes (4 to 5 cups) (I replaced with pumpkin)
2-1/2 tablespoons olive oil, divided
8 ounces (450gm) ground lamb (I replace with ground pork)
2-1/2 cups (625ml) chopped onions
3 large garlic cloves, minced
2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 cup (250ml) canned crushed tomatoes with added puree (from 28-ounce can)
2 cups low-salt chicken broth
8 ounces (450gm) penne pasta
1/2 cup (125ml) chopped fresh cilantro, divided
1/2 cup grated mild (125ml) parmesan or pecorino (original recipe calls for kasseri)

Directions :

Preheat oven to 450 degrees. 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; saute 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.