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.
Salt and pepper
3 tablespoons extra virgin olive oil
1 tablespoon chopped garlic
¼ cup sliced shallots
¼ teaspoon crushed red pepper flakes, or to taste
2 cups chopped tomatoes
1 ½ to 2 pounds peeled, cubed, or shredded butternut or other winter squash, about 5 cups
½ 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.