Penne With Indian Spiced Lamb And Roasted Butternut Squash

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My Kitchen in the Rockies


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1 butternut squash, peeled and cut into 1/2 inch cubes (4 to 5 cups)

2 1/2 tablespoons olive oil, divided

8 ounces (450 g) ground lamb

2 1/2 cups (625 ml) chopped onions

3 large garlic cloves, minced

2 teaspoons ground cumin

1/4 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper

1 cup (250 ml) canned crushed tomatoes with added puree (from 28-ounce can)

2 cups low-salt chicken broth

8 ounces (450 g) penne pasta

1/2 cup (125 ml) chopped fresh cilantro, divided

1/2 cup grated mild (125 ml) parmesan or pecorino (original recipe calls for kasseri)

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