Here’s a Great Way to Use All That Squash
My seasonal go-to for a vegetable that’s not my favorite
For the last few years, every time winter squash appears, I’ve pretty much immediately made Bittman’s Pasta With Winter Squash and Tomatoes recipe. Aside from delicata, which I absolutely love, I’m not the biggest fan of squashes, so I’m always looking for new, inoffensive ways to incorporate them.
This recipe is easy — the peeling and chopping of the squash is the most tedious part, as it tends to be for squash recipes — and super hearty; plus, the pasta-to-vegetable ratio is kinda crazy, and it works. It’s 2 pounds of squash, plus a couple of cups of chopped tomatoes, for just a half a pound of pasta, and it easily serves four. I made it last night; note that I screwed up my canned tomatoes and used crushed instead of diced (definitely not as pretty; also more delicious the right way). So use diced if you can—but you could also use whole peeled and just mash them up with your hands a little.
Pasta With Winter Squash and Tomatoes
Makes: 4 servings
Time: 30 minutes
- 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
- 1½–2 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
- 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.