Cavatelli with Spicy Winter Squash

Name: Cavatelli with Spicy Winter Squash
Yield: 8
Ingredients: 1/4 cup plus 2 tablespoons extra-virgin olive oil; 6 large garlic cloves, thinly sliced; 1 large red onion, thinly sliced; 2 teaspoons crushed red pepper; 2 pounds butternut squash?peeled, seeded and cut into 1/2-inch cubes; 1 tablespoon finely chopped thyme; Salt and freshly ground pepper; 1 1/2 pounds cavatelli or small shells; 3/4 cup freshly grated caciocavallo, pecorino or Parmesan cheese, plus more for serving

Cavatelli with Spicy Winter Squash was pinched from <a href="http://www.foodandwine.com/recipes/cavatelli-with-spicy-winter-squash" target="_blank">www.foodandwine.com.</a>

""This pasta," Mario Batali says, "always propels me into fall." You can substitute pumpkin or hubbard squash?whichever looks more beautiful at your market?for the butternut. "Cook the squash until it's soft but not falling apart?you don't want al dente squash, but you don't want mush either," Batali says...."

INGREDIENTS

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1/4 cup plus 2 tablespoons extra-virgin olive oil

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6 large garlic cloves, thinly sliced

•

1 large red onion, thinly sliced

•

2 teaspoons crushed red pepper

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2 pounds butternut squash?peeled, seeded and cut into 1/2-inch cubes

•

1 tablespoon finely chopped thyme

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Salt and freshly ground pepper

•

1 1/2 pounds cavatelli or small shells

•

3/4 cup freshly grated caciocavallo, pecorino or Parmesan cheese, plus more for serving

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