I love fall veggies, perhaps none more than all the varieties of squash available at this time of year. Last week, I posted
a roasted cauliflower recipe (which I have made three times in the past two weeks and I intend to make again before this week is out.) Last fall, I posted
a roasted butternut squash soup recipe that is one of my favorite soups of all time. Squash and pumpkin are used with pasta all over Italy, but particularly in the north, in places like Verona and Mantua, you find pumpkin or squash ravioli on every menu of every little trattoria you stumble into. I love pumpkin ravioli, but this is a much less labor-intensive way to pair pumpkin with pasta. It's a very simple recipe, but you need to start your prep about an hour before you want to eat, because you have to cook down the veg for a long time, so, be warned.
