Reviews (2)        Add Rating & Review     5 Ratings   5 star values:        3    4 star values:        1    3 star values:        1    2 star values:        0    1 star values:        0                Martha Stewart Member     Rating: Unrated       10/30/2011   really good, definitely use cooking pumpkins not the large pumpkins for jack o lanterns         Martha Stewart Member     Rating: Unrated       10/13/2009   yum%21

Back to Spicy Squash Pasta All Reviews for Spicy Squash Pasta - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Spicy Squash Pasta Recipe Summary Servings: 6

Ingredients Ingredient Checklist 2 pounds autumn squash, such as sugar pumpkin, calabaza, or butternut 1/4 cup extra-virgin olive oil, plus more for drizzling Coarse salt and freshly ground pepper 2 small garlic cloves, minced 1/2 teaspoon crushed red pepper flakes 1 teaspoon finely chopped fresh thyme 1 teaspoon thinly sliced fresh sage 1 teaspoon finely chopped fresh rosemary 1 pound perciatelli or bucatini 3 tablespoons coarsely chopped fresh flat-leaf parsley, plus leaves for garnish 3/4 cup fresh ricotta cheese Finely grated Parmesan cheese

Gallery Spicy Squash Pasta

Recipe Summary Servings: 6

Spicy Squash Pasta

Spicy Squash Pasta

Spicy Squash Pasta

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 2 pounds autumn squash, such as sugar pumpkin, calabaza, or butternut 1/4 cup extra-virgin olive oil, plus more for drizzling Coarse salt and freshly ground pepper 2 small garlic cloves, minced 1/2 teaspoon crushed red pepper flakes 1 teaspoon finely chopped fresh thyme 1 teaspoon thinly sliced fresh sage 1 teaspoon finely chopped fresh rosemary 1 pound perciatelli or bucatini 3 tablespoons coarsely chopped fresh flat-leaf parsley, plus leaves for garnish 3/4 cup fresh ricotta cheese Finely grated Parmesan cheese

Directions

Preheat oven to 400 degrees. 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.

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.

Meanwhile, bring a large pot of water to a boil. Add a pinch of salt. Add pasta; cook until al dente. Drain well.

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.

Divide pasta evenly among serving bowls. Top with squash mixture and ricotta, dividing evenly. Garnish with parsley; drizzle with oil. Serve with Parmesan.

Reviews (2)

 Add Rating & Review     5 Ratings   5 star values:        3    4 star values:        1    3 star values:        1    2 star values:        0    1 star values:        0        

   Martha Stewart Member     Rating: Unrated       10/30/2011   really good, definitely use cooking pumpkins not the large pumpkins for jack o lanterns         Martha Stewart Member     Rating: Unrated       10/13/2009   yum%21

Reviews (2)

Add Rating & Review     5 Ratings   5 star values:        3    4 star values:        1    3 star values:        1    2 star values:        0    1 star values:        0

Add Rating & Review

5 Ratings 5 star values: 3 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0

5 Ratings 5 star values: 3 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0

5 Ratings 5 star values: 3 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0

  • 5 star values: 3 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: Unrated       10/30/2011   really good, definitely use cooking pumpkins not the large pumpkins for jack o lanterns  

Martha Stewart Member     Rating: Unrated       10/13/2009   yum%21

    Martha Stewart Member

    Rating: Unrated 10/30/2011

really good, definitely use cooking pumpkins not the large pumpkins for jack o lanterns

Rating: Unrated

Rating: Unrated 10/13/2009

yum%21

All Reviews for Spicy Squash Pasta

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All Reviews for Spicy Squash Pasta

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest