I made this dish at a friends house last night (I had no idea I was going to end up cooking).
1/2 of a medium-sized squash – peeled, seeded and cut in cubes
1/2 a cooking spoon of ghee
2 bulbs garlic – minced
1 can olives stuffed with anchovies – sliced crosswise
4 pieces sundried tomatoes in olive oil – chopped
fresh rosemary leaves – chopped
1 cup vegetable stock made with bouillion cube
1 pack small pasta shells (made with durum wheat/semolina)
extra-virgin olive oil
Saute squash in ghee, add garlic and rosemary. After about a minute add the stock and cover, cook until squash is done. Add olives and sundried tomatoes. Mix in cooked pasta shells. Pour in some olive oil, enough to unstick the shells but not too much that it gets oily. Use a fruity extra-virgin olive oil, it makes all the difference.
This serves a party of 6.