There are two categories of squash - summer and winter. One of the most popular is the butternut squash, a member of the winter category. This squash has a hard, thick skin and it is filled with seeds. Butternut squash is available during the early fall through winter.

The squash can range in sizes from 8 to 12 inches long, about 3 to 5 inches wide, and weighing up to 3 pounds. The color of the butternut squash varies from a yellow to light tan. Inside, the flesh is orange and has a sweet flavor.

1 lb Orecchiette (or-ek-yet-te...means little ears) or your favorite cut pasta
1 medium butternut squash
5 tablespoons olive oil
2 cloves of garlic, sliced thin
20 Gaeta olives (pitted)
5 sun-dried tomato or freshly chopped tomatoes
1 bunch broccoli florets
1 cup chicken stock
1/4 teaspoon salt
1/4 teaspoon white pepper

Peel squash and cut in half lengthwise. Remove center seeds and strings, and cut into 1-inch cubes.

In a large frying pan, sauté garlic in olive oil till golden, add the diced butternut squash, and cook for couple minutes, add the broccoli, Gaeta olives, sun-dried tomatoes, and the chicken broth. Season with salt and pepper and simmer for about ten minutes.

Cook orecchiette aldente, drain, place in large bowl, add the mix to the pasta, add cheese, and toss. Place in pasta bowls and serve.

This is a quick and healthy meal. With the holidays approaching, you can prepare this fall (autunno) dish for your company.