Pasta With Butternut Squash And Pecans

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• 1 lb dried tubular pasta, such as strozzapreti or 1 lb penne
• 1 butternut squash, peeled, seeded, and cut into 1/2-inch pieces (2 pounds)
• 4 tablespoons unsalted butter
• 1/2 cup pecans, coarsely chopped
• coarse salt & freshly ground black pepper
• 1/4 cup extra virgin olive oil, plus more
• extra virgin olive oil, for serving
• 1/2 cup fresh flat-leaf parsley, thinly sliced
• 1/2 cup freshly grated parmesan cheese
• 1 cup fresh ricotta cheese

Recipe

• 1 fill a saucepan fitted with a steamer basket with 1/2-inch water and bring to a boil over high heat. place squash in steamer basket and cook, covered, until easily pierced with the tip of a knife, about 8 minutes. remove from heat and set aside.
• 2 in a medium skillet over medium heat, cook butter, stirring, until melted and just beginning to brown, about 5 minutes. add pecans and cook, stirring, until lightly toasted, about 3 minutes. add squash and stir gently to combine; season with salt and pepper.
• 3 bring a large pot of water to a boil over high heat. generously salt water and return to a boil. add pasta and cook according to package directions. drain and return to pot. add olive oil and parsley and season with salt and pepper; toss to combine.
• 4 divide pasta evenly between 4 plates and spoon squash mixture on top of pasta. sprinkle over parmesan and top each with a dollop of ricotta. drizzle with olive oil and serve immediately.