Baked Pappardelle with Squash

1 clove garlic, lightly crushed but whole
1/4 c. extra-virgin olive oil
12 oz. [winter] squash flesh, thinly sliced
1/2 c. dry white wine
14 oz. fresh pappardelle
1 T. finely chopped parsley
Freshly ground black pepper
12 oz. freshly grated Fontina cheese
1 T. butter
1/2 c. freshly grated Parmesan cheese

Preheat oven to 400 degrees. Oil a large baking dish.

Saute the garlic in the oil in a large frying pan over medium heat until pale gold. Add the squash and wine and simmer for 10 minutes. The squash should be tender.

Cook the pasta in a large pot of salted boiling water until al dente, 3-5 minutes. Drain and add to the squash. Simmer over medium heat for 2 minutes. Add the parsley and season with pepper. Discard the garlic.

Transfer the mixture to the prepared baking dish. Top with the Fontina and butter. Sprinkle with the Parmesan.

Bake until lightly browned, 10-15 minutes. Serve hot.

Serves 4-6.

From Simply Delicious Vegetarian, p. 122.