Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes Spicy Squash Pasta 4.4 (5) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 When preparing the pasta, roast the pumpkin or squash to preserve the depth of flavor of the autumn vegetable. Ingredients 2 pounds autumn squash, such as sugar pumpkin, calabaza, or butternut ¼ cup extra-virgin olive oil, plus more for drizzling Coarse salt and freshly ground pepper 2 small garlic cloves, minced ½ teaspoon crushed red pepper flakes 1 teaspoon finely chopped fresh thyme 1 teaspoon thinly sliced fresh sage 1 teaspoon finely chopped fresh rosemary 1 pound perciatelli or bucatini 3 tablespoons coarsely chopped fresh flat-leaf parsley, plus leaves for garnish ¾ cup fresh ricotta cheese Finely grated Parmesan cheese Directions Preheat oven to 400 degrees. If using pumpkin or calabaza, cut into wedges; if using butternut squash, cut in half. Remove seeds; reserve for another use. Drizzle with oil; season with salt and pepper. Place squash, cut side up, on a rimmed baking sheet lined with parchment paper. Bake 10 minutes. Flip squash; bake until very tender, 40 to 50 minutes more. Let cool slightly, about 10 minutes. Scoop flesh into a medium bowl; discard skins. Heat 2 tablespoons oil in a medium skillet over medium heat. Add garlic, a large pinch of salt, red pepper flakes, and 3/4 teaspoon each thyme, sage, and rosemary. Cook, stirring, until garlic is golden and fragrant, about 5 minutes. Add squash; cook, stirring and mashing with a spoon, until heated through. Meanwhile, bring a large pot of water to a boil. Add a pinch of salt. Add pasta; cook until al dente. Drain well. Heat remaining oil in a large skillet over medium heat. Add cooked pasta, parsley, and remaining thyme, sage, and rosemary. Season with salt. Toss to combine; cook until heated through. Divide pasta evenly among serving bowls. Top with squash mixture and ricotta, dividing evenly. Garnish with parsley; drizzle with oil. Serve with Parmesan. Rate it Print