Pasta With Winter Squash and Tomatoes
If we're being truthful, this sweater weather recipe should really be called "winter squash and tomatoes with pasta," as the 2 pounds of squash far outweigh the 1/2 pound of penne it calls for. We think that's a good thing. Every single piece of pasta gets a generous coating of sauce, and there's even some left behind after the pasta is long gone. That's what bread is for.
- Serves: 4 persons
- Salt and pepper
- 3tablespoons extra virgin olive oil
- 1tablespoon chopped garlic
- ¼cup sliced shallots
- ¼teaspoon crushed red pepper flakes, or to taste
- 2cups chopped tomatoes
- 1 ½to 2 pounds peeled, cubed or shredded butternut or other winter squash, about 5 cups
- ½pound cut pasta, like ziti or penne
- Freshly chopped parsley or Parmesan for garnish.
Step 1Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash, and cook with some salt and pepper.
Step 2When squash is tender – about 10 minutes for shreds, 15 or so for small cubes – cook pasta until it is tender. Combine sauce and pasta, and serve, garnished with parsley or Parmesan.