Multi Grain Pasta with Butternut Squash

This is my take on the Multi Grain Pasta with Butternut Squash recipe from Bon Appetit. The original recipe called for ground lamb and also Kasseri cheese. I was not able to find them from my local Safeway. The recipe still turned out very flavorful.

Ingredients:
1/4 butternut squash cubed
1 tablespoon olive oil
8 ounces ground beef
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 canned crushed tomatoes with added puree (from 28-ounce can)
2 cups low-salt chicken broth
8 ounces multi-grain penne pasta
1/2 cup grated cheese

Directions:
1. Cut whole squash into 4 pieces. Place the squash on a plate and microwave it on high for 6 minutes until the squash is tender. Cut 1/4 of the squash into small cubes.
2. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add beef and onions; saute until beef 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.
3. 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 beef mixture and cheese; toss. Add reserved cooking liquid by 1/3 cupfuls to moisten. Season with salt and pepper. Transfer pasta to bowl and sprinkle with remaining cheese.