2. Meanwhile, in a large pot of boiling salted water, cook the pasta for about 9 minutes or until tender but firm. Drain, reserving 1 cup of the cooking water. Return the pasta to the pot.
3. Add the wine to the skillet and boil, scraping up any brown bits stuck to the pan. Pour over the pasta in the pot. Add the oil and toss gently to coat, adding just enough of the reserved cooking liquid to moisten to desired consistency. Season to taste with more salt and pepper, as needed.
Makes 9 cups (4 servings)
Tip: Butternut squash is the easiest squash to peel and cut into cubes; however, any hard winter squash works nicely in this dish. If you find the squash tricky to peel, cut it into chunks or wedges and microwave for 1 to 2 minutes, or place in a 350°F oven for about 5 minutes, to soften the skin.