Butternut Squash with Rotini and Ricotta

Butternut Squash with Rotini and Ricotta
 

When the cooler season comes, I tend to turn into a bear eating for hibernation. 

My dishes usually include all things pasta and hearty additions like luxurious butternut squash with pillows of ricotta cheese. What's equally enjoyable for me is using the sage from my garden, because I tend to save them for the holiday months. Running my fingers through this distinct herb in the summer floods my mind with memories of turkey and green bean casserole. With a side of rice and kimchi of course.

This dish can be a show stopper for guests, but is simple to put together for a weeknight meal. 

Butternut squash is one of the magical things you can get in the autumn months, with the mystery being around the weight and ridiculously low price it's given. I got this guy from the West Seattle Farmer's Market for the two dollars. Insane. I guess not all luxury costs an arm and a leg. 

 
 
 

Butternut Squash with Rotini and Ricotta

About 4 servings

Ingredients
1 medium sized butternut squash
1 lb dry rotini
8 oz ricotta
1 white onion
sage
4-5 Tablespoons olive oil
2-3 Tablespoons balsamic vinegar
½ teaspoon salt + large pinch for roasting squash
1 teaspoon black pepper + large pinch for roasting squash

Steps

  1. Peel, cut the ends, then halve and quarter the white onion. Rough chop the sage leaves.
  2. Peel the butternut squash and remove the seeds and pulp. Cut into ½” bite sized pieces.
  3. On a lined baking sheet, toss the squash and onions with about 2 Tablespoons of olive oil. Season with a large pinch of salt and pepper. Roast in a 425°F oven for about 35 minutes then broil for about 3-5 minutes for some browning.
  4. While the vegetables are roasting, bring water to a boil and cook the rotini pasta for 9-12 minutes. When draining the cooked pasta, reserve about ¼ cup of the pasta water.
  5. Add about 3 Tablespoons of olive oil and about 2-3 Tablespoons of balsamic vinegar to the pasta with reserved pasta water. Add the chopped sage and ½ teaspoon of salt and 1 teaspoon pepper. Toss everything together and taste for any additional seasoning needed. If there’s still a pool of liquid on the bottom of the pot, then the pasta sit for a few minutes to soak it up.
  6. Serve by layering the rotini, squash and onions, put a few dollops of ricotta on top, then finish with a light dusting of black pepper.