Pasta With Winter Squash and Tomatoes

Name: Pasta With Winter Squash and Tomatoes
Total time: 30 min
Yield: 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, like ziti or penne; Freshly chopped parsley or Parmesan for garnish.

By Mark Bittman

Total Time: 30 minutes
Rating: 4(265)
Comments: Read comments

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. We 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.

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Ingredients

Yield:4 servings

Salt and pepper
3tablespoons extra virgin olive oil
1tablespoon chopped garlic
¼cup sliced shallots
¼teaspoon crushed red pepper flakes, or to taste
2cups chopped tomatoes
1½ to 2pounds peeled, cubed or shredded butternut or other winter squash, about 5 cups
½pound cut pasta, like ziti or penne
Freshly chopped parsley or Parmesan for garnish.

Ingredient Substitution Guide

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Preparation

Step 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.
Step 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.

Ratings

4 out of 5

265 user ratings

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Comments

didi7 years ago

Considering my butternut squash wasn't the best, and that I used canned tomatoes, this was still very good. I also used bow-tie pasta which worked out very well. I added some pasta water to the pan with the pasta. Nice to have a vegetable heavy, rather than pasta heavy dish and I will make again in the fall.

LaraChick6 years ago

I added a can of white beans, my husband added cinnamon and it was so yummy!

Nancy7 years ago

The flavors are good, but I might add more garlic and shallot. Careful with the pepper flakes—a little goes a long way. Save a couple of cups of the pasta water to finish the dish. I wish I had also finished it with some butter, why not?

I doubled the recipe, which was challenging. I cooked the squash and tomatoes in a Dutch oven, which did not have the surface area to easily cook the vegetables. If I cook this again for a crowd, I might break out my roasting pan and cook over two burners.

Jen10 months ago

I am not impressed if just going by the recipe. I kept looking to see if I was missing something as none of the ingredients felt it was going to give it loads of flavour. Make sure the tomatoes are nice and ripe and the squash is in season or will be very bland. Had to add some other spices to make it worth eating, and even then it wasn’t good enough for a meal so ended up having toast for dinner….

SK191181 year ago

This was a great, quick weeknight meal! And a good way to manage the overlap of end-of-season tomatoes and butternut squash. I think I managed the “missing flavor” by throwing in a Parmesan rind with the tomatoes and squash.

Manish1 year ago

Use heirloom tomatoes and fresh basil. The flavor is very dependent on the quality of the tomatoes

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