1 box(es) BARILLA® Whole Grain Medium Shells
3 tablespoon(s) olive oil
1 whole acorn squash, diced
1/2 whole butternut squash, peeled and diced
1 cup(s) water
1 whole zucchini, diced
1 whole yellow squash, diced
1/4 cup(s) walnuts
1/4 cup(s) Pecorino cheese, grated
to taste salt
to taste freshly ground black pepper
BRING a large pot of salted water to a boil.
SAUTÉ garlic in 1 tablespoon of olive oil in a large skillet until garlic turns slightly yellow.
ADD acorn and butternut squash; sauté for 1 minute.
ADD water and simmer for 4 minutes. Season with salt and pepper to taste. Transfer mixture to a blender and blend until smooth. Set mixture aside.
SAUTÉ diced zucchini and yellow squash with remaining olive oil in the same skillet; season with salt and pepper. Add the blended squash mixture to the skillet and combine.
TOAST walnuts in a small non-stick skillet until golden brown; remove and roughly chop.
COOK Barilla® Whole Grain Medium Shells according to the package directions. Drain, reserving 1 cup of the pasta cooking water.
POUR cooking water into the sauce and stir well. Add pasta to the skillet and toss well.
TOP with chopped nuts and grated cheese before serving.