Prep 25 mins
Cook 25 mins
I got this one out of the New York Times and I had to post it here so I would not lose it or forget about it. If you want, you can shred the squash instead of cubing it and this will reduce your time in the kitchen.
- 3 tablespoons extra virgin olive oil
- 1 tablespoon garlic, chopped
- 1⁄4 cup shallot, sliced
- 1⁄4 teaspoon crushed red pepper flakes
- 2 cups tomatoes, chopped
- 2 lbs butternut squash, peeled and cubed (any other winter squash can be used)
- 1⁄2 lb penne
- fresh parsley (garnish) or parmesan cheese (garnish)
- 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.
Another NY Times reader! I tried this one last week as well. It wasn't bland for my family. We all really liked it.
This was pretty good, but my company found it a wee bit bland. I'll have to contemplate what seasonings I might add next time. I used rotini rather than penne. Thanks for sharing this! I sure do love butternut squash!