Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. If using pumpkin or calabaza, cut into wedges; if using butternut squash, cut in half. Remove seeds; reserve for another use. Drizzle with oil; season with salt and pepper. Place squash, cut side up, on a rimmed baking sheet lined with parchment paper. Bake 10 minutes. Flip squash; bake until very tender, 40 to 50 minutes more. Let cool slightly, about 10 minutes. Scoop flesh into a medium bowl; discard skins.
Step 2
Heat 2 tablespoons oil in a medium skillet over medium heat. Add garlic, a large pinch of salt, red pepper flakes, and 3/4 teaspoon each thyme, sage, and rosemary. Cook, stirring, until garlic is golden and fragrant, about 5 minutes. Add squash; cook, stirring and mashing with a spoon, until heated through.
Step 3
Meanwhile, bring a large pot of water to a boil. Add a pinch of salt. Add pasta; cook until al dente. Drain well.
Step 4
Heat remaining oil in a large skillet over medium heat. Add cooked pasta, parsley, and remaining thyme, sage, and rosemary. Season with salt. Toss to combine; cook until heated through.
Step 5
Divide pasta evenly among serving bowls. Top with squash mixture and ricotta, dividing evenly. Garnish with parsley; drizzle with oil. Serve with Parmesan.
