ORECCHIETTE WITH BUTTERNUT SQUASH & SAGE

ORECCHIETTE WITH BUTTERNUT SQUASH & SAGE image

Yield 4

Number Of Ingredients 8

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coarse salt
12 oz orecchiette
2 tbl extra virgin olive old
1 small butternut squash, halved & peeled, seeds & pulp scooped & reserved, flesh cut into 1/2 inch pieces
3 tbls unsalted butter
1/4 cup packed fresh sage leaves
1 1/3 cups whole milk ricotta
poppy seeds

Steps:

1. Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water; drain. 2. Meanwhile, heat oil in a large skillet over medium heat. Add squash seeds & pulp. Cook, stirring occasionally, until seeds puff and turn golden, 10 minutes. Season with salt; transfer to a plate. Add 2 tbls butter to skillet; melt. Add sage and cook, stirring occasionally, until crisp, 2 minutes. Transfer to another plate. Add squash flesh to skillet. Season with salt, cover and cook, stirring occasionally, until tender, 10 minutes. 3. Stir in pasta, 1/2 cup pasta water, and remaining 1 tbl butter. Simmer until thickened slightly, about 2 minutes. Add more pasta water, a few tbls at a time, until pasta is evenly coated; season with salt. Top with squash pulp and seeds, sage leaves, ricotta, and poppy seeds. Drizzle with oil and serve.