Butternut Squash Pasta with Ricotta & Sage Brown Butter

• Vegetarian

• Produce

  • 1 2 pound butternut squash, large
  • 2 Cloves Garlic
  • 1/4 tsp Ginger, ground
  • 16 Sage, large leaves

• Pasta & Grains

  • 12 oz Barilla bucatini

• Baking & Spices

  • 1 Pinch Cayenne
  • 1 Kosher salt & pepper

• Nuts & Seeds

  • 1/2 cup Walnuts

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 Optional garnish - parmesan
  • 2 cups Whole milk ricotta

Found on nospoonnecessary.com

Ingredients

• 12 ounces Barilla Bucatini
• ½ Cup (1 stick) Unsalted Butter, divided
• 1 large (about 2 pound) Butternut Squash – peeled, halved lengthwise, seeds discarded & cubed (1’’) (about 4 cups cubed squash)
• ¼ tsp each Ground Ginger, Nutmeg & Cumin
• Pinch of Cayenne
• 2 Cloves of Garlic – peeled and smashed
• 16 large Sage Leaves
• 2 Cups Whole-Milk Ricotta
• ½ Cup Walnuts – roughly chopped
• Kosher Salt & Pepper, to taste
• Optional garnish – Parmesan, freshly grated

Directions

• Bring a large pot of water to a boil. Generously salt the water and add the pasta. Cook until al dente, according to the package instructions. Drain, reserving 1 cup of the cooking water.
• Meanwhile: In a large skillet melt 2 tablespoons of the butter over medium-high heat. Add the squash, ginger, nutmeg, cumin, cayenne and season with salt and pepper. Cook, stirring occasionally at first and then more often as the squash browns, until the squash is browned and tender, about 15 minutes. Transfer the squash to a clean plate and set aside.
• In the same skillet, melt the remaining 6 tablespoons of butter over medium heat. Add the smashed garlic and cook, swirling pan until butter turns caramel brown, about 2-3 minutes. Remove garlic and discard. Add sage leaves and fry until crispy, about 15 seconds. Use a slotted spoon and transfer the sage leaves to paper towels to drain.
• Add the bucatini, squash and ¼ cup of the reserved cooking liquid. Toss to coat. Add more cooking liquid if pasta is dry. Taste and adjust for seasoning.
• Serve: Divide the pasta between serving plates. Top with a dollop of ricotta, walnuts, crispy sage leaves and parmesan (if using). Enjoy.