Penne with Pumpkin or Squash

Name: Penne with Pumpkin or Squash
Yield: makes 4 to 6 servings
Ingredients: 1 pound peeled and seeded pumpkin or butternut squash; Salt and black pepper to taste; 2 tablespoons butter or extra virgin olive oil; 1 pound penne or other cut pasta; 1/2 teaspoon hot red pepper flakes, or more to taste; 1/8 teaspoon freshly grated nutmeg, or to taste; 1 teaspoon sugar, optional; 1/2 cup freshly grated Parmesan cheese

December 14, 2011

I love filled pasta, but I rarely have the time or energy to make it. So, when I became enamored of pasta con zucca—a raviolilike affair stuffed with the Italian equivalent of pumpkin—I created this alternative, which is not quite as elegant but tastes just as good. If you cannot find a small pumpkin—the only kind whose flesh is dense enough for this dish—use butternut squash. Peel either with a paring knife; their skins are too tough for vegetable peelers.

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