The colors in this pasta—the orange of the squash and shrimp against the black eggplant skins—always remind me of Halloween, which is why I often serve it for that holiday. Actually, it’s a perfect dish for any celebratory fall meal.

　　

Ingredients

6 servings

　　1/4 cup extra-virgin olive oil

　　1 large onion, chopped

　　3 garlic cloves, finely chopped

　　1 small butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 5 cups)

　　2 Japanese eggplants, cut into 1-inch cubes

　　1 tablespoon chopped fresh thyme

　　1 teaspoon dried rosemary, crumbled

　　1 1/2 cups fish broth or vegetable broth

　　1 1/4 cups dry white wine

　　2 pounds uncooked large shrimp, peeled and deveined

　　Salt and freshly ground black pepper

　　1 pound spaghetti

　　1/4 cup (1/2 stick) unsalted butter, cut in pieces

　　

Step 1

Heat the oil in a large, heavy pot over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and sauté for just a minute, then add the squash, eggplant, and herbs and sauté until the eggplant softens, 8 to 10 minutes. Add the broth and wine. Bring to a simmer over medium-high heat, then decrease the heat to medium-low and simmer until the squash is tender and the liquid is reduced by about half, stirring occasionally, about 10 minutes. Add the shrimp and simmer gently until almost cooked through, stirring occasionally, about 3 minutes. Season to taste with salt and pepper.

　　

Step 2

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain.

　　

Step 3

Add the cooked pasta, butter, salt, and pepper to the squash mixture, and toss to combine. Transfer the pasta mixture to a wide shallow bowl and serve.

　　Everyday Pasta