Butternut Squash Penne Pasta

I have a slight obsession with squash right now, so hopefully you like recipes that contain squash. Butternut squash is very good for you and can be used in so many different ways. I thought I would try something more savory than sweet and this is the recipe I chose to try. It is quite delicious, in my opinion. Yes, it is a different spin on a pasta dish but I think you will be thoroughly pleased if you give this recipe a chance. This recipe is very filling, so you will probably not need any side dishes to serve with it but a small serving of fresh fruit would be a great bonus to the meal.

Butternut Squash Penne Pasta
Serves: 8 to 10 large portions (recipe can be cut in half to reduce portion sizes)
Adapted by: http://debbidoesdinnerhealthy.blogspot.com/2011/03/butternut-squash-penne-pasta-presto.html

Ingredients:
Large butternut squash - peeled and chopped into small cubes/squares
1 pound ground turkey breast OR 1 pound lean ground beef
1 large onion - chopped
3 large cloves of garlic, minced or 1 to 2 teaspoons minced garlic in oil
2 1/2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon red cayenne pepper
1 can (15 oz) crushed tomatoes, undrained
1 cup reduced sodium chicken broth (might need more than 1 cup)
14 oz whole wheat pasta of your choice (penne pasta is what I bought but any shape of pasta is fine)
1/4 cup chopped fresh cilantro, divided
1/4 cup grated reduced fat parmesan cheese - OPTIONAL

Directions:
-preheat oven to 450 degrees.
-In a bowl, combine the cut up squash with some olive oil cooking spray or a teaspoon of olive oil, salt, and pepper.  Transfer bowl of squash to a large nonstick baking sheet. Roast in the oven until tender, which will be 30-35 minutes. You may want to stir or flip the squash halfway through cooking. Remove from oven and set aside.
-In a large saute pan, add the ground turkey breast and onions and saute until the turkey is browned and cooked, which will be 7 to 8 minutes. Add the garlic and spices and cook an additional 1 minute. Add in the tomatoes and broth and bring entire pan to a boil. Reduce heat and simmer for about 5 minutes. Add the squash to the pan and stir together. Add additional salt and pepper to season, if needed.
-In a large stockpot, boil some salted water and cook pasta just until the pasta is tender. Once finished cooking, drain and return to the pot. Add the turkey and squash mixture to the pasta, half of the chopped cilantro, and half of the parmesan cheese. Stir together until combined.
-Transfer pasta dish to serving bowls and top with remaining cilantro and grated parmesan cheese.
-Serve

Enjoy! :)
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