Pasta with Roasted Winter Squash and Ricotta Salata

Name: Pasta with Roasted Winter Squash and Ricotta Salata
Total time: 45 min
Yield: Serves 4
Ingredients: 1 small butternut squash, about 1 1/2 pounds, peeled, seeded, and cut in 1/2-inch; 3 garlic cloves, unpeeled, lightly crushed; Salt and freshly ground pepper; 2 teaspoons chopped fresh rosemary or sage (to taste); 2 tablespoons extra virgin olive oil; 3/4 pound pasta, either long pasta like spaghetti, or penne; 2 ounces ricotta salata, grated, or 2 ounces crumbled goat cheese; 1 tablespoon chopped fresh parsley

By Martha Rose Shulman

Updated April 8, 2020

Pasta with Roasted Winter Squash and Ricotta Salata — Andrew Scrivani for The New York Times

Total Time: About 45 minutes
Rating: 5(185)
Comments: Read comments

Ricotta salata is a dry, salty, distinctively flavored ricotta cheese that is widely used in Southern Italy. If you can’t find it you can use goat cheese; the goat cheese version will be creamier.

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Ingredients

Yield:Serves 4

1small butternut squash, about 1½ pounds, peeled, seeded, and cut in ½-inch
3garlic cloves, unpeeled, lightly crushed
Salt and freshly ground pepper
2teaspoons chopped fresh rosemary or sage (to taste)
2tablespoons extra virgin olive oil
¾pound pasta, either long pasta like spaghetti, or penne
2ounces ricotta salata, grated, or 2 ounces crumbled goat cheese
1tablespoon chopped fresh parsley

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 425ºF. Cover a baking sheet with foil. In a bowl, toss the squash with the garlic, salt, pepper, rosemary, and 1 tablespoon of the olive oil until all of the squash is coated with oil. Transfer to the baking sheet, place in the oven and roast for 30 minutes, or until tender and caramelized. Remove from the heat. Remove the garlic cloves and discard. Transfer the squash to a wide pasta bowl and add the cheese. Keep warm.
Step 2
Bring a large pot of generously salted water to a boil and add the pasta. Cook al dente, following the timing instructions on the package but checking the pasta a minute or two before. Ladle about ½ cup cooking water from the pasta into the bowl with the squash and cheese and stir together.
Step 3
When the pasta is ready, drain and toss with the squash mixture, the remaining tablespoon of olive oil, and the parsley. Serve hot.

Ratings

5 out of 5

185 user ratings

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Comments

A welcome change7 years ago

I always microwave my winter squash for a few minutes before cutting it to make it easier to remove the skin and cube.

Phil7 years ago

I added chilli flakes to the squash also, plus a handful of pine nuts for the last ten minutes of baking

Leah5 years ago

The perfect autumnal pasta! We made it with pumpkin and it was out of this world - creamy, decadent, full of flavor and gorgeous on the plate. Recommend thick noodles (fettuccine, for example) to stand up to the squash. For optimal consistency put aside plenty of pasta water to mix in with the ricotta. Che bello!!

Katy7 months ago

Really nice, easy recipe! Can definitely play around with different herbs, cheeses, adding other veggies, etc. Very cozy and delicious but not too high in fat which is great.

New chef1 year ago

I made this with the ricotta Salata, not with goat cheese. It was too dry and bland for my taste.

Suzi1 year ago

Needs more herbs and spice. Additional pasta water needed.

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