Winter squash pasta with chile & toasted garlic from Something from Nothing (page 208) by Alison Roman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute white wine vinegar for sherry vinegar and pecorino, ricotta, or burrata for Parmesan.

  • Schooffiecooks on April 12, 2026

    Delicious! Just didn’t mashed the butternut squash, because I don’t like mashed food. And added feta, soo good!

  • MaiaP on March 29, 2026

    Had everything on hand except fresh herbs. Loved the ricotta on top. Would definitely make again. Easy way to sneak squash in a dish.

  • BearTrapHouse on March 17, 2026

    Super delicious for such a simple recipe. Would do more squash next time.

  • amanda_dyzn0v on March 17, 2026

    Simple and relatively tasty. The squash took much longer to cook than directed and didn’t quite “saucify” as much as I wanted before the pasta became overcooked.

  • jess_na6y7k on February 21, 2026

    Weird but delicious??? Used sage, thyme, and kabocha squash. Really surprising how creamy the sauce was for it essentially just being squash and pasta water!

  • ashley_p5rv4e on February 16, 2026

    A banger of a recipe and super simple and truly delish. Chopped my squash on the small side and it broke down well. Didn't have any fresh herbs on hand at all and it still had legs. Would love to use sage next time I have it. The crispy garlic topping is such an incredible consideration and elevated an already gorgeous dish.

  • ceisenmann on January 17, 2026

    oh hell yeah. no dairy currently so made this with all olive oil and mine had no cheese; found squash took a while to cook to true tenderness (also what does she mean by “chop squash”, chop it to what??) so cooked it a little longer and eventually steamed it with some pasta water for maybe five, which did it. really and truly delicious, the vinegar and garlix crisp takes it over the top, and I can only imagine it with browned butter. will repeat.

  • jo_shayne on November 21, 2025

    Delicious - made with sage

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