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.
