Alison Roman's Winter Squash Pasta

Toast garlic in olive oil and butter until golden brown, then set aside.

Add butternut squash to the skillet and cook until soft, stirring occasionally.

Use a wooden spoon to crush the squash until it becomes pasty and caramelized.

Reserve a couple of cups of pasta water before draining the pasta.

Add the cooked pasta to the skillet with the squash and mix well.

Pour in the reserved pasta water to help create a sauce that coats the pasta.

Finish the dish with optional grated hard cheese or soft cheese, depending on preference.

Drizzle with cherry vinegar or another vinegar to add tang.

Equipment Needed

Spice Level:

Dietary