Pasta With Winter Squash And Ricotta Salata

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 (1 1/2 lb) butternut squash, peeled, seeded and cut in 1/2 inch dice
• 3 garlic cloves, lightly crushed
• 2 teaspoons fresh rosemary (to taste) or 2 teaspoons sage, chopped (to taste)
• 2 tablespoons extra virgin olive oil
• 12 ounces spaghetti or 12 ounces penne
• 2 ounces ricotta salata, grated or 2 ounces crumbled goat cheese
• 1 tablespoon fresh parsley, chopped
• salt & freshly ground black pepper

Recipe

• 1 preheat the over to 425 degrees. cover a baking sheet with foil. in a bowl, toss the squash with the garlic, salt, pepper and rosemary, and one tablespoon of olive oil until the squash is coated with oil.
• 2 transfer to the baking sheet, place in the over and roast for 30 minutes or until the squash is tender and carmelized.
• 3 remove from oven. remove the garlic cloves and discard. transfer the squash to a wide bowl and add the cheese. keep warm.
• 4 meanwhile, cook the pasta in salted water until al dente. ladle about 1/2 cup of the cooking water from the pasta into the bowl with the squash and cheese and combine.
• 5 when the pasta is ready, drain and toss with the squash mixture, the remaining tablespoon of olive oil and the parsley. serve hot.