As I mentioned last week, we had a marathon pre-frost winter squash harvest. We were able to save a TON of winter squash from freezing. Here are harvest pictures, as promised
But, now that the frosts have passed, we are back to warm, mostly sunny days, tomatoes still kickin, and even the beans are holding on!
Since we are now finding ourselves in-between seasons with a cross section of foods, I think the following recipe should be fun!
Butternut Squash, Lamb and Cheese
5-6 cups peeled cubed butternut squash (5 to 6 cups)
2 1/2 tablespoons olive oil
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 crushed tomatoes
2 cups chicken broth
8 ounces multi-grain penne pasta
1/2 cup grated caerphilly cheese, divided **
**we've got Locke Farm lamb and Sandwich Creamery Cheese at the farmstand!
Preheat oven to 450.
Toss squash with 11/2 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 (30 - 35 min).
Remove from oven and set aside.
Heat 1 tablespoon oil in large skillet over medium-high heat.
Add lamb and onions.
Sauté until lamb browns and onions soften( 7 - 8 min).
Add garlic, cumin, cinnamon, cayenne
Stir 1 minute.
Stir in tomatoes and broth and bring to boil
Reduce heat; simmer until mixture thickens, about 5 minutes.
Stir in squash.
Season with salt and pepper.
Cook pasta.
Drain, reserving 1 cup cooking liquid.
Return pasta to pot.
Add lamb mixture.
Grate cheese over mixture; toss.
Add reserved cooking liquid by 1/3 cupfuls to moisten.
Season with salt and pepper.
Transfer pasta to bowl.
Sprinkle with remaining cheese.
