• 1 lb medium shell pasta
• 1 lb (4 cups) butternut squash, grated
• 1/2 c pine nuts, toasted
• 1/4 c extra virgin olive oil
• 2 cloves garlic, minced
• 3/4 c grated parmesan cheese

• Boil water. Add pasta. Five minutes before pasta is finished cooking, add grated squash.
• While pasta cooks: toast pine nuts.
• When pasta is done, drain pasta and squash. Toss them with olive oil, garlic, parmesan, and pine nuts. Salt and pepper to taste.

While the Pasta Cooks by Andrew Schloss with Ken Bookman, p.66