I made this dish because I had a ton of bell peppers and heirloom tomatoes and a couple of acorn squash from my weekly farm share. I loved the cinnamon! It was super delicious. I made a giant double batch and froze some for later. I didn't have any walnuts, so I used pecans, and they were delicious. I also added a pound of chopped, cooked bacon, which was also super yummy.

Farfalle With Squash and Red Peppers

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Weeknight Vegetarian Oct 16, 2013

The warmth of cinnamon -- plus, of course, the presence of acorn squash -- makes this dish feel particularly autumnal.

Make Ahead: The vegetables can be cooked and refrigerated for up to 1 week or frozen for up to 6 months. Reheat them in a saucepan (defrosting first if frozen) before tossing with the pasta.

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Servings: 6

Ingredients

• Sea salt
• 1 pound dried farfalle pasta (may use whole-wheat farfalle)
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon ground cinnamon
• 2 large red bell peppers, stemmed, seeded and thinly sliced
• 1 pound acorn squash, peeled, seeded and cut into 1/2-inch cubes
• 15 ounces canned, no-salt-added fire-roasted diced tomatoes, such as Muir Glen brand, plus their juices
• 1 cup toasted walnut pieces, for garnish (see NOTE)

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Directions

Bring a large pot of salted water to boil over medium-high heat. Add the pasta and cook according to the package directions, leaving the farfalle slightly undercooked. Drain, reserving 1 cup of the pasta cooking water.

Meanwhile, pour the oil into a large saucepan over medium-low heat. Add the onion, garlic, crushed pepper flakes and cinnamon, stirring to coat. Cover and cook until the vegetables have softened, 5 minutes. Increase the heat to medium; add the bell peppers, squash, tomatoes and their juices. Cover and cook until the peppers and squash are very tender, 10 to 15 minutes. Season with salt to taste. Turn off the heat; cover the saucepan to keep the vegetables warm.

Toss the pasta into the vegetables, along with as much of the reserved pasta cooking water as needed to create a sauce. Stir to coat.

Divide among individual wide, shallow bowls. Top each portion with the walnuts.

NOTE: Toast the walnuts in a small, dry skillet over medium-low heat until they are fragrant and lightly browned, shaking the pan as needed to prevent scorching. Cool before using.