Roasted Butternut Squash Pasta with Ricotta and Toasted Walnuts | Food Stuff

Name: Roasted Butternut Squash Pasta with Ricotta and Toasted Walnuts | Food Stuff
Ingredients: 2-3 oz Epicurean Tuscan Herb butter; 1-2 cups roasted butternut squash, diced (I like a lot more squash than the recipe called for); 1/4 c parsley; 1 lb linguine pasta, cooked (reserve 1/2 cup pasta water); 1/4 cup reserved pasta water; 1/2 c ricotta; 1 tsp finishing salt; Salt & pepper to taste; 2 medium shallots, minced; 1/4 c chopped walnuts (toasted)

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Ingredients

2-3 oz Epicurean Tuscan Herb butter
1-2 cups roasted butternut squash, diced (I like a lot more squash than the recipe called for)
1/4 c parsley
1 lb linguine pasta, cooked (reserve 1/2 cup pasta water)
1/4 cup reserved pasta water
1/2 c ricotta
1 tsp finishing salt
Salt & pepper to taste
2 medium shallots, minced
1/4 c chopped walnuts (toasted)