2 large summer squash, diced
2 Tbsp olive oil, divided
1 tsp salt
1 tsp black pepper
1/2 lb. ground lamb
1/2 yellow onion, finely diced
2 cloves garlic, minced
2 tsp cumin
1/4 tsp cinnamon
1/4 teaspoon chili powder
1/2 tomato, chopped
2 cups chicken broth
1/2 lb. conchigliette pasta (baby shells)
1/4 cup chopped fresh mint
grated parmesan, to taste

1. Preheat oven to 400°F. In a baking tin, mix squash, half the olive oil, salt, and pepper. Roast for about 30 minutes, stirring occasionally. Remove from oven, turn off heat, and set aside.

2. Meanwhile, heat remaining olive oil in large skillet over medium high heat. Add ground lamb and onions; sauté until the meat browns and onions soften, about 10 minutes. Add garlic, cumin, cinnamon, and chili powder; stir and cook for an additional minute or so. Stir in tomatoes, deglaze the pan with chicken broth, and bring to a boil. Reduce heat; simmer until mixture thickens, 5-10 minutes. Add squash to skillet, stir, and taste. Season with additional salt and pepper if desired.

3. While lamb is simmering, cook the pasta. Bring about four cups of water to a boil in large stock pot. Add pasta and cook for approximately 8 minutes, until al dente. Drain and sppon pasta onto serving plates.

4. Add lamb mixture, cheese, and mint, and serve immediately.

Serves 2-4, depending on how hungry you are! We made double this amount and had four nice-sized bowls of leftovers to freeze for later!