salt & pepper1 Tbsp. chopped garlic 2 cups chopped tomatoes ½ lb. cut pasta, like ziti or penne 1½-2 lbs. peeled & cubed or shredded winter squash, about 5 cups 3 Tbsp. extra virgin olive oil ¼ cup sliced shallots ¼ tsp. crushed red pepper flakes, or to taste Freshly chopped parsley or Parmesan, for garnish

Bring to boil a lg. pot of salted water. Heat olive oil in a lg. skillet over med. heat. Add garlic, shallots & pepper flakes; cook for about 1 min. Add tomatoes & squash; cook with salt & pepper. When squash is tender—about 10 mins for shreds, 15 for sm. cubes—cook pasta until tender. Combine sauce & pasta. Serve, garnished.

Submitted by member Ann Dennehy, who suggests using pumpkins & tomatillos