penne with butternut squash, ground lamb, and kasseri

Friends, it’s time to place your bets, don your big floppy hats, and shake up some Black-Eyed Susans.  That’s because tomorrow is the Preakness!

For those of you who weren’t raised by a racing enthusiast, the Preakness is the second of the three big-time horse races (the Kentucky Derby is the first and the Belmont Stakes is the last) that make up the Triple Crown.  And it’s a fine excuse to get together with other race fans, eat and drink to excess, and gamble away your hard-earned cash (though, if you’re any good at the gambling part, you might walk away with a pretty profit).

If you can’t make it to Pimlico for the big event, might I suggest gathering your comrades (preferably, those that don’t look down on debauchery) and making this simple yet fantabulous dinner of Penne with Butternut Squash, Ground Lamb, and Kasseri?  Really, I can’t overstate this: this meal is outta this world good.

You start by roasting your squash in the oven until it’s nice and sweet.  Saute your lamb with some onions, a bunch of spices, crushed tomatoes, and chicken broth, mix it together with some cooked penne and pour in a whole lotta shredded kasseri cheese (I substituted mozzarella), and you have a ridiculously easy, yummy dish.  You can, in fact, double this recipe for a crowd (as I did).  My only recommendation is to stick with just 2 cups of chicken broth (as in, don’t double that measurement).  Otherwise, you’ll end up with WAY too much liquid and will be reducing way past the starting gun.

Happy betting!


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