1 large butternut squash
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
2 garlic cloves, minced
1/2 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 pasta
1 cup fresh ricotta cheese
grated Parmesan cheese
Cut your butternut squash in half lengthwise. Drizzle with olive oil, and sprinkle with salt and pepper. Place cut side down on a lipped pan and bake at 400 degrees for 50 to 60 minutes. Let cool for 10 to 20 minutes.
While squash is cooling, saute the garlic in olive oil until just slightly browned. Also cook your pasta. Add the herbs and red pepper, and stir. Scoop out the meat of the squash, and add to your pan. Cook with remaining olive oil. At this point I added a bit more of red pepper after I tasted, because I love a spicy dish. So taste and adjust for your taste! Take the squash off the heat, and fold in the ricotta.
Serve over your pasta. Sprinkle with grated Parmesan, and you're finished! It's an easy recipe, you just need the hour or so to bake the squash.
We only used half the sauce, and I froze the other half to make toasted raviolis for an easy Thanksgiving appetizer next week! Hope you enjoy!