Pasta With Winter Squash And Tomatoes

• 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.

1. 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.
2. 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.

extra virgin olive oil, garlic, shallots, red pepper, tomatoes, butternut, pasta, parsley

Taken from www.epicurious.com/recipes/member/views/pasta-with-winter-squash-and-tomatoes-1245872 (may not work)