Spicy Squash with Pasta
Martha Stewart Living Television
- 1 2-pound butternut squash, halved lengthwise and seeded
- Coarse salt and freshly ground pepper
- 1 pound perciatelli
- 1/4 cup olive oil
- 2 cloves garlic, coarsely chopped
- 1/4 teaspoon crushed red pepper, flakes
- 3/4 teaspoon fresh thyme leaves
- 3/4 teaspoon thinly sliced fresh sage leaves
- 3/4 teaspoon finely chopped fresh rosemary
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 1 1/2 cups fresh ricotta cheese
- Freshly grated Parmesan cheese, for serving
- Preheat oven to 400 degrees. Line a baking sheet with a Silpat (French nostick baking mat). Season squash with salt and pepper, and place, cut side up, on baking sheet. Bake 10 minutes. Turn cut side down, and bake until tender when pierced with the tip of a knife, 20 to 30 minutes more. Remove squash from oven, and let stand until cool enough to handle, about 10 minutes. Scoop out flesh, discarding skins; set aside.
- Bring a large pot of water to a boil; add salt. Add perciatelli, and cook until al dente, according to manufacturers' directions.
- Meanwhile, in a medium skillet, heat 2 tablespoons oil over medium heat, add garlic, a large pinch of salt, red-pepper flakes, 1/2 teaspoon thyme, 1/2 teaspoon sage, and 1/2 teaspoon rosemary. Cook until garlic is golden and fragrant about 5 minutes. Add reserved squash, and heat through.
- In a second large skillet, heat remaining 2 tablespoons oil over medium heat. When pasta is done, drain well, and add to pan with oil. Add parsley and remaining 1/4 teaspoon each of thyme, sage, and rosemary. Season with salt, and toss to combine.
- Place ricotta in a large dollop in the center of the serving platter. Top with squash mixture. Cover with pasta. Sprinkle with Parmesan cheese, and serve immediately.
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