Acorn Squash Sauce

Submitted by Cynthia Schkrohowsky

Serves 8

4 large Acorn squash, cut in half and seeded (you can also use Butternut)

1/3 cup olive oil

6 large cloves garlic, chopped

1 bunch flat-leaf parsley, chopped

¼ cup chopped fresh basil leaves

Salt and black pepper to taste

1 pound linguini

Preheat oven to 425 degrees, Arrange squash, cut side down, in a single layer in a baking pan. Using fork, pierce each shell in four places. Pour water into the pan to ½ inch. Cover the pan with foil. Bake about 1 hour, or until the squash in very soft when pierced with a fork. When the squash is cool enough to handle, use a spoon to scoop the pulp into a bowl. Set aside.

Heat the oil in a large skillet over medium-low heat. Add the garlic, parsley, and basil. Cook, stirring frequently, for 10 minutes, until the garlic is softened and golden, but not dark brown. Add the squash, salt, and pepper and cook for 25 to 30 minutes, stirring frequently, until heated through and well mixed. Taste for seasoning. Keep the sauce warm while you cook the linguine according to the package directions. Drain and turn into a serving bowl. Spoon some sauce over the top and toss well. Spoon the remaining sauce over the top. Serve with additional freshly ground black pepper.

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