You Will Need

• 2 yellow squashes, cubed
• ½ yellow onion, diced
• 2 tablespoons garlic, minced
• 2 tablespoons olive oil
• 1 lb. dry pasta, bow-tie or
  spiral
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried oregano
• 1 cup parmesan cheese, shredded
• ½ teaspoon fresh basil, finely
  chopped

What To Do

• Boil water in a large stockpot for the pasta. Once to a rolling boil, add pasta and cook as directed. Make sure to reserve at least one cup of pasta water for later.
• Sauté the squash with onion, garlic, salt, pepper, oregano, with olive oil for 15-20 minutes in a medium pan.
• Drain pasta when cooked and set aside in large stockpot.
• Puree the squash mixture in the blender until completely smooth.
• Add pureed squash sauce to drained pasta in the stockpot and stir. Thin sauce if needed with reserved pasta water. Sauté lightly on low heat to combine with the sauce.
• Add cheese to sauce and stir well. Thin sauce with more pasta water if needed. Continue cooking over low heat for another 1-2 minutes, stirring frequently.
• Pull pasta from heat and top with fresh basil.