This May Look Like Mac and Cheese — But It’s Squash
You’re going to want to make this
Ready or not, it’s the season for squash. Sure, we can wait until a stretch of proper fall weather to buy them, but with leaves just starting to turn, football and impending World Series on the TV, markers of the season have us gravitating to fall dishes. Zucca — the Italian equivalent of pumpkin or butternut squash — forms the basis of this dish: a slightly sweet, hot, spicy pasta sauce that looks like mac and cheese, but it’s decisively not. Make this dish zippier with a more liberal seasoning of red pepper.
Pasta Con Zucca
Makes about 4 servings
Time: 30 minutes
Ingredients
Salt
1 medium butternut squash (about 1 ½ pounds), peeled and seeded
2 tablespoons butter or extra virgin olive oil
Freshly ground black pepper
½ teaspoon hot red pepper flakes, or to taste
1 pound penne or other cut pasta
⅛ teaspoon freshly grated nutmeg, or to taste
½ cup freshly grated parmesan cheese
