This recipe calls for linguine or bucatini because the sauce is inherently flexible — tender, collapsing strands of garlicky, grated butternut squash cling to short and long noodles alike. If you’re wondering if a snowy pile of Parmesan cheese, grated on the small holes of the box grater, would be nice here also, the answer is yes. (Always!)
For well salted water that tastes like the sea, use 1 to 2 tablespoons of fine sea salt or 2 to 3 tablespoons of Diamond Crystal kosher salt in 4 quarts of water for 1 pound of pasta.
From food writer Julia Clancy.
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Ingredients
measuring cupServings: 4
Directions
Step 1
Bring a large pot of salted water to a boil.
Step 2
Combine the oil, onion, squash, garlic, crushed red pepper and salt in a large skillet over medium heat. Cook the squash mixture until softened and fragrant, 12 to 15 minutes. Stir in the parsley and remove from the heat.
Step 3
Cook the pasta until al dente, about 2 minutes less than the package instructions indicate. Reserve 1 cup of the starchy pasta cooking water and drain the pasta. Add the pasta and 1/4 cup of the pasta water to the squash mixture and toss until the strands are glossy and slick with sauce. (Add more of the reserved pasta water, 1 tablespoon at a time, if needed.) Heat the pasta over medium heat, tossing frequently, until just warmed through, 1 to 3 minutes.
Step 4
Divide the pasta among 4 bowls, garnish with more fresh parsley and serve.
Step 5
Correction: An earlier version of this recipe failed to note that the squash should be peeled first and then grated. The recipe has been corrected.
Step 6
Correction: In an earlier version of this recipe, the nutritional analysis for this recipe was wrong. It has been corrected.
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Nutritional Facts
Per serving
Calories
647
Fat
29 g
Saturated Fat
4 g
Carbohydrates
92 g
Sodium
200 mg
Protein
15 g
Fiber
6 g
Sugar
4 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From food writer Julia Clancy.
Tested by Ann Maloney.
Published April 2, 2020
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