From Mark Bittman, this recipe takes 30 minutes and makes 4 servings.
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, such as ziti or penne
Freshly chopped parsley or parmesan cheese for garnish
Directions
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.
