Fall

pasta with butternut squash, greens and ground lamb

September 10, 2020
0 Ratings
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

  • Prep time 20 minutes
  • Serves 4
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
In This Recipe
Directions
  1. 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,
  2. 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.

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