Bittman writes: “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. I 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.”
Ingredients:
Salt and pepper 3 tablespoons extra virgin olive oil 1 tablespoon chopped garlic 1/4 cup sliced shallots (I’m using onions) 1/4 teaspoon crushed red pepper flakes, or to taste 2 cups chopped tomatoes 1 1/2 to 2 pounds peeled, cubed, or shredded butternut or other winter squash, about 5 cups 1/2 pound cut pasta, like ziti or penne Freshly chopped parsley or Parmesan for garnish
Preparation:
Bring 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.
When 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.