I had some squash left from Perfumed Butternut Squash Risotto and I needed to make something of it, but what? It wasn't enough to make anything like soups, so I decided to make some pasta sauce together with zucchinis. We're great fans of zucchinis at home and I use them to make pasta sauce whenever I can: I had never tried them with squash, though, so I couldn't guess how they would come out. They were rather good, actually, especially thanks to thyme and white wine which added some flavor to the ensemble. Like any Italian gourmand, we love to season pasta with some grated cheese and pecorino (sheep's milk ripened cheese) is perfect on this dish. As for the pasta, I chose to use casarecce, which is a particular kind, but you can use farfalle as well (or any other kind of pasta you find).

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