Penne with Ricotta & Winter Squash
Author: Executive Chef Kurt Spataro
Serves: 2-4

Ingredients

• 8 oz penne (reserve pasta cooking water)

• 1 cup Butternut or Delicata squash cut into ½” squares

• ½ cup whole milk ricotta

• 1 clove garlic, minced

• 2 Tbsp walnuts, toasted and coarsely chopped

• Handful of arugula or spinach leaves

• 2 Tbsp extra virgin olive oil

• Parmesan cheese for grating

• Salt and freshly ground pepper

Instructions

1. Toss the squash with a little olive oil and a pinch of salt. Bake in a 350-degree oven until tender, about 30-40 minutes.

2. Warm the olive oil in a sauté pan, add the garlic and cook until fragrant. Add the squash and stir well. Add the cooked pasta, ricotta, and arugula. Season with salt and pepper and toss to incorporate the ingredients.

3. Add a few tablespoons of the pasta cooking water and a little more olive oil to make a creamy sauce that just coats the pasta.

4. Garnish with chopped walnuts, freshly grated pepper and Parmesan.