Caramelized Summer Squash Pasta

This is an easy adaptation of a NYT Cooking recipe that can be a great way to use up summer squash of any variety (zucchini included) in a tasty dinner with plenty of options to change it up. Follow the recipe as is to keep it vegetarian (or even vegan, if you like) or substitute red peppers and preserved lemons (and/or even anchovies!) for the simple lemon and basil. You could add a protein on top or omit the pasta and enjoy on some toasted crusty bread. The real key to use a cast iron pan to help the squash caramelize in a similar way as you would do for onions.

Fair warning: this will not look pretty because you are cooking the squash practically into a paste – but it should taste great!

Ingredients

• 2 tablespoons butter (or vegan substitute)
• 2 tablespoons extra-virgin olive oil
• 2 pounds summer squash, coarsely grated (about 3 large squash)
• 8 garlic cloves, peeled and smashed
• ½ cup basil leaves
• Kosher salt and black pepper
• 1 pound short (ridged or curly) pasta
• ½ cup finely grated Parmesan or pecorino (about ½ ounce), plus more for serving (if vegan, omit cheese)
• 1 tablespoon lemon juice

1. In a large cast iron skillet over medium-high heat, melt the butter and oil. When it’s foaming, add the squash, garlic, and half the basil leaves. Season generously with salt and a few grinds of pepper. Cover and cook until pooling with liquid, 5 minutes. Uncover and cook until the liquid evaporates and the squash starts to sizzle, about 10 minutes.
2. Continue to cook uncovered until the squash is very soft, almost a dark green paste, and reduced to about 1 cup, another 20 to 25 minutes. (If adding anchovies, add them while cooking here so they dissolve into the paste.) When you see a build up of browned bits on the skillet, add a couple tablespoons of water (or chicken or veg broth, if desired) and stir, scraping up the browned bits. Repeat anytime more browning occurs. If you see burning, deglaze with water and lower the heat.
3. Meanwhile, bring a large pot of salted water to a boil. When the squash is about done, add the pasta to the boiling water and cook until al dente. Reserve about 1 cup of pasta water, then drain the pasta. If the squash is ready before the pasta, keep cooking it; the squash paste will only get better the longer it cooks, even though it will get darker/uglier.
4. Reduce the heat on the squash to medium, then add the pasta, 1/2 cup pasta water, and the Parmesan. Stir until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Stir in the lemon juice (or diced preserved lemon) and remaining basil, then season to taste with salt and pepper. Serve with more basil, Parmesan (if using) and black and/or red peppers.

Submitted by Daniela Diamente