Recipes & Cooking: October 2006 Archives

I know there are better ways to do this, but I doubt if there are any that are easier. I cut butternut squash into 1-inch cubes, then got a big pot of salted water boiling. Boiled the squash for about 5 minutes, then added the rotini and boiled for another 8 minutes. Drained, then dressed it with my good, slightly bitter olive oil and some grated locatelli. August picked through it to eat just the pasta, and he wanted to drink the olive oil, but he was only willing to eat the squash after much coaxing and if I fed it to him.

I'm going to use the rest of the squash to make a risotto, I think.