Cavatelli with Spicy Winter Squash

A recipe we saved from Food & Wine. The full recipe, with their photos and notes, is on their site.

We copied this one into Cozi without saving the link, so this goes to Food & Wine’s search.

Serves 6 to 8  ·  Time 40 minutes

Ingredients

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 6 large garlic cloves, thinly sliced
• 1 large red onion, thinly sliced
• 2 teaspoons crushed red pepper
• 2 pounds butternut squash, peeled, seeded and cut into 1/2-inch cubes
• 1 tablespoon finely chopped thyme
• Salt and freshly ground pepper
• 1 1/2 pounds cavatelli or small shells
• 3/4 cup freshly grated caciocavallo, pecorino or Parmesan, plus more for serving

The short version

1. Cook the garlic, onion and red pepper in the oil until soft, about 5 minutes.
2. Add the squash and thyme, season, and cook 5 minutes, then cover and cook gently until the squash is tender.
3. Boil the cavatelli al dente, saving a cup of the pasta water.
4. Toss the pasta with the squash, a half cup of pasta water and the cheese, and pass more cheese at the table.

Food & WineCavatelli with Spicy Winter SquashRead the original recipe