Adapted from a recipe by Martha Stewart
This flavorful seasonal dish combines delicious roasted squash and a variety of fresh spices. Serves 4-6.
• 2 pounds squash, such as sugar pumpkin, butternut, calabaza
• Coarse salt and freshly ground pepper
• 2 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon finely chopped fresh thyme
• 1 teaspoon thinly sliced fresh sage
• 1 teaspoon finely chopped fresh rosemary
• 1 pound bucatini, or other pasta
• 3 tablespoons coarsely chopped fresh flat-leaf parsley, plus leaves for garnish
1. Preheat oven to 400 degrees. Cut squash into wedges, remove seeds, and season with salt and pepper. Place cut-side-up on a rimmed baking sheet lined with parchment paper. Bake 10 minutes. Flip squash; bake until very tender, 40 to 50 minutes more. Let cool for approximately 10 minutes. Scoop flesh into a medium bowl; discard skins.
2. In a non-stick pan, saute garlic, large pinch of salt, red pepper flakes, and 3/4 teaspoon each thyme, sage, and rosemary in 2 Tablespoons water. Cook, stirring constantly, until garlic is golden and fragrant, about 4 minutes. Add squash; cook, stirring and mashing with a spoon, until heated through.
3. Meanwhile, bring a large pot of water to a boil. Add pasta; cook according to package directions or your own firmness preference. Drain well. Combine cooked pasta, parsley, and remaining thyme, sage, and rosemary. Season with salt. Cook until heated throughout.
4. Divide pasta among serving bowls. Top with squash mixture, and garnish with parsley.