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Pasta With Roasted Winter Squash and Ricotta Salata


  • 1 small butternut squash, about 1 1/2 pounds, peeled, seeded, and cut in 1/2-inch dice
  • 3 garlic cloves, unpeeled, lightly crushed
  • Salt and freshly ground pepper
  • 2 tsp chopped fresh rosemary or sage (to taste)
  • 2 Tbsp 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 Tbsp chopped fresh parsley



1. Preheat oven to 425ºF. Cover baking sheet with foil. In bowl, toss squash with garlic, salt, pepper, rosemary or sage, and 1 tablespoon of olive oil until all of the squash is coated with oil. Transfer to baking sheet, place in oven and roast for 30 minutes, or until tender and caramelized. Remove from oven. Remove garlic cloves and discard. Transfer squash to a wide pasta bowl, add the cheese. Keep warm.

2. Bring large pot of generously salted water to boil and add pasta. Cook al dente, following timing instructions on package but checking the pasta a minute or two before. Ladle about 1/2 cup cooking water from pasta into bowl with squash and cheese and stir together.

3. When the pasta is ready, drain and toss with squash mixture, stir in remaining tablespoon of olive oil, and parsley. Serve hot.

Adapted from New York Times Blog

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