-
Prep time
20 minutes
-
Serves
4
Author Notes
This dish came together as a result of being to lazy to go the the grocery, (sourced my garden and freezer) and my creativity in the kitchen that literally is "fueled" by stress, dealing with fires in So. Cal and the ongoing pandemic. One of the best things I've created! —andrea quick
Ingredients
-
2 cups
cubed and peeled butternut squash
-
2
med to large shallots peeled and sliced
-
Bunch
chard stems and leaves chopped
-
Bunch
tuscan kale chopped
-
1 pound
ground lamb
-
1
package cheese ravioli or any pasta would do
-
1 pinch
salt, pepper and chili flakes
Directions
-
Peel and cube butternut squash, toss with sliced shallot and toss with some olive oil, chili flakes, s and p place in 400 degree oven and roast till all is caramelized,
-
While squash mixture roasts, brown lamb in large skillet with a tablespoon of olive oil. When almost browned, add chard and kale. Cook together until wilted and combined, add roasted squash mixture, season with s and p to taste. Cook pasta according to directions. ladle pasta into shallow bowl and top with lamb vegetable mixture, Top with a dollop of ricotta and if you like, more pepper flakes.
See what other Food52ers are saying.