1 med butternut squash

4 tsp extra-virgin olive oil

1 clove garlic, peeled and minced

1 c chopped red onion

2 tsp red wine vinegar

1/4 tsp dried oregano

2  c cooked pasta (any kind)

freshly ground black pepper (optional)

Preheat oven to 400 degrees. Cut squash in half and scrape out seeds. Using nonstick spray, coat 1 side of 2 pieces of heavy-duty foil large enough to wrap squash halves. Wrap squash in foil; place on a baking sheet. Bake 1 hour or until tender.

Scoop out baked squash flesh and discard rind; rough chop. Add olive oil, garlic, and onion to a nonstick skillet. Saute about 5 minutes until onion is transparent. (Alternately, put oil, garlic, and onion in a covered microwave-safe dish; microwave on HIGH 2-3 minutes.)

Remove skillet from heat, stir in vinegar and oregano. Add squash; stir to coat in onion mixture. Add pasta; toss to mix. Season with black pepper if desired.

4 servings