Pasta with Squash

This was a surprisingly good pasta dish with a nice sweet-tasting sauce that was not too heavy. I’d adapted it from an original recipe that called for shallots, port, tomato paste and a lot less garlic. Instead, I put in more garlic, red wine, and some of the fresh cherry tomatoes from our farm share. It was good as leftovers, as well. I’d definitely make it again!


  • 2 tbsp olive oil
  • 3 sliced zucchini
  • 3 squash
  • 3 cloves garlic, chopped
  • 1 small onion, chopped
  • handful cherry tomatoes
  • 1/4 c chicken broth
  • 1/4 c wine
  • 1 bay leaf
  • 1/2 tsp oregono, sage, basil & parsley
  • 1/4 tsp rosemary


Heat olive oil, adding onions & garlic. Saute until browned. Add squash and zucchini, tossing to coat. Cook for 5 minutes, turning veggies regularly to prevent them from burning. Add tomato, broth & wine. Stir, add bay leaf & cook for 2-3 minutes. Add herbs, cover, and cook until squash begins to break down.

Serve vegetables & sauce over pasta–get all the liquid out of the pan! Serve with a bit of parmesan cheese and a nice salad..