Acorn Squash Pasta

From Claire's Corner Copia

A bit heavy for my taste but great if you have an excess of acorn squash. You know who you are.

We added feta cheese on top of ours and it lightened it up nicely. Feta cheese is always a good idea in my book.

4 large acorn squash, cut in half and seeded

1/2 cup olive oil

6 large garlic cloves, chopped

1 bunch flat-leaf parsley, chopped

1/4 cup chopped fresh basil leaves

salt and pepper to taste

1 pound linguine

Preheat the oven to 425 degrees. Arrange the acorn squash, cut side down, in a single layer in a baking pan. Using a fork, pierce each shell in 4 places. Pour water into the pan to 1/2 inch. Cover the pan with foil. Bake about 1 hour, or until the squash is very soft when pierced with a fork. When the squash is cool enough to handle, use a spoon to scoop the pulp into a bowl. Set aside.

Heat the oil in a large skillet over medium-low heat. Add the garlic, parsley, and basil. Cook, stirring frequently, for 10 minutes, until the garlic is softened and golden, but not dark brown. Add the squash, salt, and pepper and cook for 25 to 30 minutes, stirring frequently, until heated through and well mixed. Taste for seasoning. Cook the pasta, drain and toss with sauce.