Garlic Squash With Penne

Squash and garlic go very well together in this dish. We always add extra parmesan before bringing it to the table.

Preheat the oven to 375 degrees.

Cut the squash in half and remove the seeds.

Place the halves on a baking sheet.

Bake for one hour.

Let cool , then spoon out the flesh and finely chop.

About 1 / 2 hour after squash has begun baking , roast the garlic.

Toss together oil and garlic and place it in an oven-proof dish.

Bake the garlic , uncovered , for approximately 30 minutes or until lightly golden.

Cook the pasta in salted water.

Reserve 3 / 4 cup of drained pasta water.

While the pasta cooks , spoon the roasted garlic with its oil into a large skillet.

Add the wine and the reserved pasta water and bring the mixture to a boil.

Let boil for approximately 2 minutes.

Add the chopped squash , and boil for three more minutes.

Remove from the heat.

Strain the pasta , add it to the sauce and stir.

Add the salt , pepper and parmesan.

Toss.

Sprinkle with the lightly toasted walnuts.

acorn squash, olive oil, garlic cloves, dry penne pasta, white wine, salt, fresh ground black pepper, parmesan cheese, walnuts