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Ziti with Acorn Squash and Roasted Garlic

1 acorn squash
6 tablespoons olive oil
15 large garlic clove
1 pound ziti pasta
1/3 cup white wine
1/2 teaspoon salt
freshly ground pepper, to taste
2/3 cup Parmesan cheese, grated
1/4 cup walnuts, lightly toasted

Preheat oven to 375F. Cut the acorn squash in half, remove the
seeds, and place the halves on a baking sheet, cut side down. Bake
the squash for 1 hour or until the flesh is soft. Let the squash
cool, then spoon out the flesh from the shells and chop it fine.
About 1/2 hour after the squash has begun baking, roast the garlic:
toss together the oil and the garlic, and place them in an oven-proof
dish. Bake the garlic, uncovered, alongside the squash for 30
minutes or until the garlic is lightly golden. Bring a large pot
of salted water to a boil, and cook the ziti until it is just
tender. Drain it, reserving 3/4 cup of the drained pasta water.
While the pasta cooks, spoon the roasted garlic with its oil into
a large skillet. Add the wine and the reserved pasta water, and
bring the mixture to a boil. Let it boil for about 2 minutes. Add
the chopped squash flesh, and boil the sauce for 3 minutes more.
Take the skillet off the heat. Add the ziti to the sauce, and stir
well. Add the salt, pepper, and Parmesan cheese and toss. Divide
the pasta among plates, sprinkle the walnuts over, and serve with
additional Parmesan.


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