Ingredients Jump to Instructions ↓

  1. 3 tablespoons extra virgin olive oil

  2. 1 tablespoon chopped garlic

  3. 1/4 sliced shallot s

  4. 1/4 teaspoon crushed red pepper flakes, or to taste

  5. 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 and Parmesan for garnish

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water to a boil and salt it. Meanwhile, 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 minutes for small cubes - cook pasta until it is tender. Combine sauce and pasta and serve, garnished with parsley and Parmesan.


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