Acorn Squash & Roasted Garlic with Ziti
1 acorn squash
6 Tbsp olive oil
15 large garlic cloves, peeled
1 pound ziti
1/3 cup white wine
½ tsp salt, or more, to taste
Fresh ground black pepper to taste
2/3 cup grated Parmesan cheese, plus a little more for garnish
¼ cup chopped walnuts, lightly toasted
- Preheat the oven to 375. Cut the acorn squash in half, remove the seeds and place the halves on a baking sheet, cut side down. Bake the squash for 1 hour or until the flesh is soft. Let the squash cool, then spoon out the flesh from the shells, and chop it fine.
- About ½ hour after the squash has begun baking, roast the garlic: Toss together the oil and the garlic, and place them in an oven-proof dish. Bake the garlic, uncovered, alongside the squash for 30 minutes or until the garlic is lightly golden.
- Bring a large pot of salted water to a boil and cook the pasta until it is tender. Drain it, reserving ¾ cup of the 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 it boil for about 2 minutes. Add the chopped squash and boil the sauce for 3 minutes more. Take the skillet off the heat.
- Add the pasta to the sauce, and stir well. Add the salt, pepper, and cheese and toss. Divide the pasta among plates, sprinkle the walnuts over and serve along with the additional cheese.