Squashes I love, in order of preference: butternut squash, spaghetti squash, summer squash and acorn squash. No offense to acorn squash or anything, it just comes in last because I have a bad memory of one eaten in my childhood, drenched in maple syrup and studded with burned raisins (great job, grandma). But I do love it now, as long as it’s cooked properly, say, roasted.
But enough about that, since it came in last. My number-one favorite squash, butternut, is the star of every soup du jour from now through Thanksgiving. And while butternut squash soup is divine (especially when topped with goat cheese and apple chips), butternut squash isn’t just for soup. It can star in pasta, too.
Mark Bittman’s fall pasta sauce is made with tomatoes, but it certainly isn’t your average marinara. It’s thick and full of savory-sweet fall squash that clings to the pasta (use ziti with ridges for the most sauce-on-pasta magic). And since the squash doesn’t need to be roasted, it’s quick enough for an after-work Meatless Monday dinner.