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

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

• 40ml olive oil, divided

• 230g lamb mince

• 400g chopped onions

• 3 large garlic cloves, minced

• 2 teaspoons ground cumin

• 1/4 teaspoons ground cinnamon

• 1/8 teaspoons cayenne pepper

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

• 475ml low-salt chicken broth

• 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.