- Cook Time
- Prep Time
- 6 ServingsServings
- 1 pound winter squash, such as buttercup, kabocha, or banana, peeled seeded and cubed
- 1 pound dried pasta, such as bowties or shells
- 1 tablespoon Extra-virgin olive oil
- 2 Cloves garlic, minced
- 3 tablespoons fresh parsley, minced
- Salt and black or red pepper to taste
- 2 tablespoons California walnuts, chopped
- 1/4 cup Parmesan cheese, grated
1 Place the squash in a saucepan with a little water, cover, and steam until it is soft. Drain and mash the squash.
2 Cook the pasta until it is al dente.
3 While the pasta is cooking, heat the olive oil in a skillet, add the garlic, and sauté for 30 seconds.
4 Add the mashed squash, the parsley, and salt and pepper to taste.
5 Toss the drained pasta with the squash mixture and serve topped with the chopped walnuts and grated Parmesan cheese.
Source: Dr. Andrew Weil, M.D. and