Butternut Squash Pasta

Butternut Squash Pasta

From While the Pasta Cooks.

1 lb penne
1 lb butternut squash, peeled, seeded, and shredded (I usually use more)
1/2 c pine nuts, toasted (I use closer to a cup)
1/4 c extra virgin olive oil
2 cloves garlic, minced
1 c freshly grated Parmesan
salt and freshly ground pepper to taste

Cook the pasta. Five minutes before the pasta will finish cooking, add the squash and stir briefly.

Drain the pasta and squash and toss them with the olive oil, garlic, cheese, salt, pepper, and pine nuts in a serving bowl.