Ingredients for Multi-Grain Pasta with Butternut Squash, lamb mince, and Kasseri

• 4 230g packages fresh peeled cubed butternut squash (1200 to 1450ml )

• 40ml de aceite de oliva, dividido

• 230g de carne de cordero picada

• 400g chopped onions

• 3 dientes de ajo grandes, picados

• 2 cucharaditas de comino molido

• 1/4 cucharaditas de canela molida

• 1/8 cucharaditas de pimienta de cayena

• 150g canned crushed tomatoes with added puree (from 800g can)

• Caldo de pollo bajo en sal de 475 ml

• 230g multi-grain penne pasta (such as barilla)

• 1/2 cup chopped fresh coriander, divided

• 1/2 cup grated kasseri cheese, divided

• Ingredient info: Look for kasseri, a firm white cheese made from sheep's milk, at supermarkets and Greek markets.

Preheat oven to 232°C. 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 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 240ml cooking liquid. Return pasta to pot. Add lamb mixture, half of coriander, and half of cheese; toss. Add reserved cooking liquid by 80ml fuls to moisten. Season with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining coriander and cheese.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.