Pasta With Winter Squash and Tomatoes

Total Time
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.

Ingredients Nutrition


  1. Bring a large pot of water to a boil and salt it.
  2. 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.
  3. 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.
Most Helpful

Another NY Times reader! I tried this one last week as well. It wasn't bland for my family. We all really liked it.

winstam1 October 30, 2007

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!

Serah B. October 30, 2007