cooking.nytimes.com

Pasta with Roasted Winter Squash and Ricotta Salata

5.0(198)

Ricotta salata is a dry, salty, distinctively flavored ricotta cheese that is widely used in Southern Italy. If you can’t find it you can use goat cheese; the goat cheese version will be creamier.

by Martha Rose Shulman·published 2008-12-18

Open original recipe

Servings

Serves 4

Total time

45 min

Calories / serving

483 kcal

Ingredients (8)

serves

1 small butternut squash, about 1 1/2 pounds, peeled, seeded, and cut in 1/2-inchbutternut-squash
3 garlic cloves, unpeeled, lightly crushedgarlic
Salt and freshly ground peppersalt-and-pepper
2 teaspoons chopped fresh rosemary or sage (to taste)rosemary
2 tablespoons extra virgin olive oilextra-virgin-olive-oil
3/4 pound pasta, either long pasta like spaghetti, or penne
2 ounces ricotta salata, grated, or 2 ounces crumbled goat cheesericotta
1 tablespoon chopped fresh parsleyparsley

Instructions (3 steps)

01Preheat the oven to 425ºF. Cover a baking sheet with foil. In a bowl, toss the squash with the garlic, salt, pepper, rosemary, and 1 tablespoon of the olive oil until all of the squash is coated with oil. Transfer to the baking sheet, place in the oven and roast for 30 minutes, or until tender and caramelized. Remove from the heat. Remove the garlic cloves and discard. Transfer the squash to a wide pasta bowl and add the cheese. Keep warm.
02Bring a large pot of generously salted water to a boil and add the pasta. Cook al dente, following the timing instructions on the package but checking the pasta a minute or two before. Ladle about 1/2 cup cooking water from the pasta into the bowl with the squash and cheese and stir together.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory—

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.