Adapted from dinersjournal.blogs.nytimes.com
1 butternut squash, peeled and seeded
Salt to taste
2 tablespoons butter or olive oil
Freshly ground black pepper to taste
1 pound cut pasta, like ziti
1/8 teaspoon freshly grated nutmeg, or to taste
1-2 tablespoon fresh herbs, finely chopped (rosemary or sage work well)
1/2 cup freshly grated Parmesan
- Cut squash into chunks, and place in food processor. Pulse machine on and off until squash looks grated. (Alternatively, grate or dice the squash by hand.)
- Set a large pot of salted water to boil for the pasta.
- Place a large skillet over medium heat, and add the butter or oil. Add fresh herbs and cook briefly, until fragrant.
- Add the squash, salt, pepper, and about 1/2 cup of water.
- Cook over medium heat, stirring occasionally.
- Add water, about 1/4 cup at a time, as the mixture dries out, being careful not to make it soupy. When the squash begins to disintegrate, after about 10 or 15 minutes, begin cooking the pasta.
- While the pasta cooks, season the squash with the nutmeg, and additional salt and pepper if needed.
- When the pasta is tender, scoop out about 1/2 cup of the cooking liquid, then drain.
- Toss the pasta in the skillet with the squash, adding the reserved cooking water if the mixture seems dry. Taste, and adjust the salt, pepper or nutmeg as you like; then, toss with the cheese and serve.
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