Spicy Squash with Pasta

This recipe came from Martha Stewart; I saw her make it on the Today show a few years ago. I’ve always loved butternut squash, but this has become one of my favorite ways to eat it. I’ve reduced the oil she called for, but otherwise it’s pretty much the same.

• 1 large butternut squash
• salt & pepper
• 1 lb pasta (I like it with whole wheat penne or spaghetti)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp crushed red pepper
• 3/4 tsp fresh thyme, or 1/4 tsp dried
• 3/4 tsp fresh sage, or 1/4 tsp dried
• 3/4 tsp fresh rosemary, or 1/4 tsp dried
• 2 tbsp fresh parsley
• fresh grated parmesan cheese, or finely chopped pine nuts

Preheat oven to 400 degreees. Cut squash in half length-wise and scoop out seeds. Place cut side up on a baking sheet and season with salt and pepper. Bake 10 minutes. Turn over and bake another 20-30 minutes, until very tender. Remove and let cool. Meanwhile, boil pasta as directed. Heat olive oil in a skillet and saute garlic with herbs for about 5 minutes. Scoop out squash and discard skin, then add squash to the skillet and saute another minute or two. Serve over pasta with parmesan or finely chopped pine nuts on top.