Recipes / Pasta with Winter Squash and Tomatoes

Pasta with Winter Squash and Tomatoes

By Mark Bittman

Published October 30, 2018

f 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.

Pasta with Winter Squash and Tomatoes
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Make The Recipe!

Pasta with Winter Squash and Tomatoes

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Makes 4 Servings 1x

Time 30 Minutes

Units Scale


  • 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


  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.