Best Pasta With Roasted Winter Squash And Ricotta Salata Recipes

WINTER SQUASH WITH ANCHOVIES, CAPERS, OLIVES AND RICOTTA SALATA

Steps:

• Heat the oil over medium heat in a large, lidded skillet and add the onion, garlic clove, anchovy fillets and capers. Cook, stirring, until the onion is tender, about 5 minutes. Remove the garlic clove and discard.
• Add the squash, stir together, add about 1/4 cup of water if the pan is dry, and cover the pan. Cook, stirring often, for about 30 minutes, until the squash is tender. Add the olives and continue to cook, stirring, for another 5 to 10 minutes. Season to taste with salt and pepper (you probably won't need much salt).
• Transfer to a serving dish, sprinkle on the ricotta salata and serve.

ORECCHIETTE WITH GRATED SQUASH, WALNUTS AND RICOTTA SALATA

Steps:

• Begin heating a large pot of water. When it comes to a boil, add a generous amount of salt and keep at a simmer.
• Meanwhile, peel the squash (I use a vegetable peeler for this), cut it into chunks that will fit your food processor tube fitted with the grater blade, and grate. Alternately, grate with the large holes of a box grater.
• Heat the olive oil over medium-high heat in a large, heavy skillet and add the grated squash and salt to taste. Cook, stirring often, for 8 to 10 minutes, until the squash has softened. Add the garlic, walnuts and half the marjoram or all of the sage and cook, stirring, for another minute. Turn the heat down to medium.
• Add 1/2 cup of the water for the pasta and cook for another couple of minutes, until it has been absorbed and evaporated from the pan. Add another 1/2 cup water and continue to cook for another 3 minutes, or until the squash mixture is tender and moist. Taste, adjust salt, and add a generous amount of pepper. Keep warm while you cook the pasta.
• Bring the pot of water back to a rolling boil and add the orecchiette. Cook al dente, usually 10 to 11 minutes. Add 1/2 cup of the cooking water to the squash mixture before draining, then drain the pasta and toss with the squash, along with the remaining marjoram and the ricotta salata. Serve hot.

PASTA WITH WINTER SQUASH AND TOMATOES

Steps:

• Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add garlic, shallots and pepper flakes and cook for about a minute; add tomatoes and squash, and cook with some salt and pepper.
• When squash is tender - about 10 minutes for shreds, 15 or so for small cubes - cook pasta until it is tender. Combine sauce and pasta, and serve, garnished with parsley or Parmesan.

PASTA WITH ROASTED WINTER SQUASH AND RICOTTA SALATA

Steps:

• Preheat 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.
• Bring 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.
• When the pasta is ready, drain and toss with the squash mixture, the remaining tablespoon of olive oil, and the parsley. Serve hot.