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Pasta with Winter Squash and Tomatoes

BY Mark Bittman

PUBLISHED October 30, 2018

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 ½ 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.

 

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Pasta with Winter Squash and Tomatoes

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Makes 4 servings 1x

Time 30 minutes

Units Scale

Ingredients

  • Salt and pepper
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon chopped garlic
  • 1/4 cup sliced shallots
  • 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

Instructions

  1. 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.
  2. 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.

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