Pasta with Winter Squash

Mashed butternut squash becomes a silky, golden sauce for ziti in this lighter take on creamy pasta. Vegetable broth and low-fat milk keep it rich-tasting without the heaviness of a cream-based sauce.

Monterey Jack melts into the warm squash and thickens everything into a velvety coating that clings to each tube of pasta. Sun-dried tomatoes get stirred in off the heat, so they stay slightly chewy and add concentrated bursts of tangy sweetness throughout.

Microwaving the squash cut-side down is the fastest way to cook it through. The flesh scoops out easily once cooled, and a quick mash with a fork gives you a sauce base with just enough texture to feel homemade, not pureed smooth like baby food.

Pro Tips

• Sauté the onion and garlic in broth instead of oil. It keeps the dish lighter and the broth adds savory depth.
• Don’t boil the sauce after adding the cheese. Gentle heat melts it smoothly. High heat makes Monterey Jack turn grainy.
• Reserve a cup of pasta cooking water. A splash loosens the sauce if it thickens too much when tossed with the ziti.

Variations

• Use penne or rigatoni instead of ziti. Any tube or ridged shape catches the chunky sauce well.
• Stir in a handful of fresh sage leaves sautéed in a bit of butter for a more classic fall flavor.
• Add crumbled Italian sausage for a heartier, protein-packed version.