|
1. Turn the oven to 375 degrees and preheat.
2. Place the acorn squash halves on a baking sheet, cut side down.
3. Bake until the flesh is tender, which takes about 1 hour.
4. Allow the squash to cool to the touch, then remove the flesh and chop finely.
5. In an oven-proof dish, toss together the oil and garlic.
6. Begin roasting the garlic about 30 minutes after you put the squash in.
7. Bake the garlic, uncovered, alongside the squash for 30 minutes or until the garlic is lightly golden.
8. Add the ziti to a large pot of salted water and bring to a boil.
9. Cook the ziti until tender.
10. Drain it, reserving 3/4 cup of the drained pasta water.
11. In a large skillet, add the roasted garlic, wine, reserved pasta water and bring the mixture to a boil.
12. Boil for 2 minutes then add the squash and boil the sauce for 3 minutes more.
13. Remove the skillet from the heat and add the ziti to the sauce, and stir well.
14. Add the Parmesan cheese, salt and pepper and toss well to coat.
15. Divide the pasta among serving plates.
16. Garnish with walnuts and additional Parmesan cheese.
|
