ZITI SQUASH AND ROASTED GARLIC

Lizzy and Mary
Based on a Recipe from Vegetarian Planet Cookbook

1 acorn squash (pumpkin is a good substitute)
6 T olive oil
15 large garlic cloves
1 lb dried ziti/penne
1/3 c white wine
1/2 t salt, to taste
Fresh-ground black pepper, to taste
2/3 c parmesan cheese (plus more for garnish)
1/4 c chopped walnuts, lightly toasted

1. Preheat the oven to 375 degrees. Cut the squash in half and remove the seeds. Place the halves on a baking sheet. Bake for one hour (or until the flesh is soft). Let cool, then spoon out the flesh and finely chop.

2. About 1/2 hour after squash has begun baking, roast the garlic. Toss together oil and garlic and place it in an oven-proof dish. Bake the garlic, uncovered, for approx. 30 minutes or until lightly golden.

3. Cook the pasta in salted water. Reserve 3/4 cup of drained pasta water.

4. While the pasta cooks, spoon the roasted garlic with its oil into a large skillet. Add the wine and the reserved pasta water and bring the mixture to a boil. Let boil for approx. 2 minutes. Add the chopped squash, and boil for three more minutes. Remove from the heat.

5. Strain the ziti, add it to the sauce and stir. Add the salt, pepper and parmesan. Toss. Sprinkle with the lightly toasted walnuts.

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