Pasta with squash

Directions

1. Pour the olive oil into a saucepan. ≈ 3 min
2. Chop the garlic into pieces that are not too small (so you can easily remove them later) and gently sauté them in the oil. ≈ 8 min
3. Add the diced pumpkin, salt, a small amount of chili pepper, and parsley (keeping some back for later). ≈ 3 min
4. Stir the mixture over medium heat for about a minute, until it turns a light brown color. ⏱ ≈ 7 min
5. Once the pumpkin is out of the oven, pour water over it using two fingers to create a shallow pool. ≈ 3 min
6. Return to the heat and bring to a gentle simmer. ⏱ ≈ 10 min
7. Cook until the squash is soft and starting to fall apart. ⏱ ≈ 10 min
8. Remove the garlic and pour the pasta directly into the saucepan. ≈ 3 min
9. Adjust the heat so that the water is absorbed at the same time as the pasta cooks: the dish should not be too watery or too dry. ≈ 3 min
10. Serve hot in hollow bowls, with a pinch of pepper and a few fresh parsley leaves. ≈ 2 min