Prep 20 mins
Cook 1 hr
Squash and garlic go very well together in this dish. We always add extra parmesan before bringing it to the table.
- 1 acorn squash (pumpkin is a good substitute)
- 6 tablespoons olive oil
- 15 large garlic cloves
- 1 lb dry penne pasta
- 1⁄3 cup white wine
- 1⁄2 teaspoon salt, to taste
- fresh ground black pepper, to taste
- 2⁄3 cup parmesan cheese (plus more for garnish)
- 1⁄4 cup chopped walnuts, lightly toasted
- Preheat the oven to 375 degrees.
- Cut the squash in half and remove the seeds. Place the halves on a baking sheet. Bake for one hour (or until the flesh is soft). Let cool, then spoon out the flesh and finely chop.
- About 1/2 hour after squash has begun baking, roast the garlic. Toss together oil and garlic and place it in an oven-proof dish. Bake the garlic, uncovered, for approximately 30 minutes or until lightly golden.
- Cook the pasta in salted water. Reserve 3/4 cup of drained pasta water.
- While the pasta cooks, spoon the roasted garlic with its oil into a large skillet. Add the wine and the reserved pasta water and bring the mixture to a boil. Let boil for approximately 2 minutes. Add the chopped squash, and boil for three more minutes. Remove from the heat.
- Strain the pasta, add it to the sauce and stir. Add the salt, pepper and parmesan. Toss. Sprinkle with the lightly toasted walnuts.
This is a great way to make pasta healthier than just using a tomato sauce. We thought it was very good but next time we will tweak the seasoning because it was a bit bland. Thanks for a different take on pasta night.
I made this tonight because I had a couple of squash in the fridge and wanted to use them. I am so glad I did. It is so simple and delicious. We all enjoyed it.
Loved it-have made it more than once. Flavors do go well together. Great meal.