Cut the butternut squash into 2-3 cm pieces, it doesn`t need to be peeled. Put in a baking dish, season with salt and pepper and drizzle with olive oil. Bake for about 20 minutes. Circulating air is not recommended as it dries out too much.
During this, add the cooking water for spaghetti.
Cut the garlic cloves into thin slices. Finely chop the chilli. Dice the pickled tomatoes. Soak capers in lukewarm water for at least 5 minutes, otherwise they are much too salty and unpleasant if you bite on them while eating.
Heat a large pan and sauté the garlic slices in it over medium heat. Make sure that it does not tan, otherwise it will become bitter. Add the chilli and tomatoes and sauté. Finally, drain the capers and add them. If you like it more tomato, you can now add 1 tablespoon tomato paste.
When the water boils, cook the spaghetti al dente according to the instructions on the packet, usually about 8 minutes. Make sure that the pasta does not finish before the pumpkin. Lift the spaghetti out of the cooking water with pasta tongs or something similar and add directly to the pan with the other ingredients. Please do not drain, because the cooking water that adheres to the pasta makes the sauce thick and creamy. If necessary, add a little pasta water and stir everything. Finally add the baked pumpkin cubes, parmesan and parsley and stir in. Serve immediately.
Since the pickled tomatoes, the capers and the spaghetti water contain salt and the parmesan is salty too, additional salting is usually not necessary.
Conventional pickled capers can of course also be used. Personally, I don`t like these and didn`t really appreciate capers until I got to know the salted ones.
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