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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water; drain.

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  • Meanwhile, heat oil in a large straight-sided skillet over medium heat. Add squash seeds and pulp. Cook, stirring occasionally, until seeds puff and turn golden, 10 minutes. Season with salt; transfer to a plate. Add 2 tablespoons butter to skillet; melt. Add sage and cook, stirring occasionally, until crisp, 2 minutes. Transfer to another plate. Add squash flesh to skillet. Season with salt, cover, and cook, stirring occasionally, until tender, 10 minutes.

  • Stir in pasta, 1/2 cup pasta water, and remaining 1 tablespoon butter. Simmer until thickened slightly, about 2 minutes. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated; season with salt. Top with squash pulp and seeds, sage leaves, ricotta, and poppy seeds. Drizzle with oil and serve.

Reviews (6)

32 Ratings
  • 5 star values: 13
  • 4 star values: 10
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/09/2017
So tasty! The video on this page helped me a lot-kept me from under-roasting the seeds and over-roasting the sage! I cooked some some Italian sausage and diced onions before adding the squash-very yummy!
Rating: 5 stars
01/09/2017
So tasty! The video on this page helped me a lot-kept me from under-roasting the seeds and over-roasting the sage! I cooked some some Italian sausage and diced onions before adding the squash-very yummy!
Rating: 5 stars
01/09/2017
So tasty! The video on this page helped me a lot-kept me from under-roasting the seeds and over-roasting the sage! I cooked some some Italian sausage and diced onions before adding the squash-very yummy!
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Rating: Unrated
10/10/2016
This was a great recipe; change nothing, perfect as is. Preparation as directed, makes the final assembly "clockwork".
Rating: Unrated
12/16/2014
This was really delicious! I especially liked the crisp sage leaves to sprinkle on top but butternut squash is my favorite and I'm starting to really favor orecchiette! I will be making this dish again.
Rating: 5 stars
10/25/2014
This was AMAZING, and super easy to make. I can't even think of anything else to say because all I can think about is the leftovers in my fridge. It was that good. Make this, you won't be sorry!
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