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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Squash and garlic go very well together in this dish. We always add extra parmesan before bringing it to the table. Ingredients:
1 acorn squash (pumpkin is a good substitute) |
6 tablespoons olive oil |
15 large garlic cloves |
1 lb dry penne pasta |
1/3 cup white wine |
1/2 teaspoon salt, to taste |
fresh ground black pepper, to taste |
2/3 cup parmesan cheese (plus more for garnish) |
1/4 cup chopped walnuts, lightly toasted |
Directions:
1. Preheat the oven to 375 degrees.
2. Cut the squash in half and remove the seeds. Place the halves on a baking sheet. Bake for one hour (or until the flesh is soft). Let cool, then spoon out the flesh and finely chop.
3. About 1/2 hour after squash has begun baking, roast the garlic. Toss together oil and garlic and place it in an oven-proof dish. Bake the garlic, uncovered, for approximately 30 minutes or until lightly golden.
4. Cook the pasta in salted water. Reserve 3/4 cup of drained pasta water.
5. While the pasta cooks, spoon the roasted garlic with its oil into a large skillet. Add the wine and the reserved pasta water and bring the mixture to a boil. Let boil for approximately 2 minutes. Add the chopped squash, and boil for three more minutes. Remove from the heat.
6. Strain the pasta, add it to the sauce and stir. Add the salt, pepper and parmesan. Toss. Sprinkle with the lightly toasted walnuts.
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