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