Roasted Squash and Ricotta Pasta
Roasted Squash and Ricotta Pasta This sweet and earthy penne rigate pasta makes for a comforting, yet elegant dinner on a cool autumn night.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Pastry brush
- Skillet
- Fine-mesh sieve
- Spoon
- Potato masher
- Stockpot
- Colander
- Measuring cup
- Measuring spoon
- Mixing bowl
- Chef's knife
- Cutting board
- Microplane
Ingredients
- 3 acorn squash (halved and seeds reserved )
- 1/3 cup olive oil (divided)
- 2 cloves garlic (minced)
- 1/2 tsp salt (divided)
- 1 tsp pepper (divided)
- 1/2 cup fresh sage leaves (patted dry)
- 10 oz Italpasta Artisan Penne Rigate ((approx. 3 cups dry))
- 1 tbsp lemon zest
- 3/4 cup grated Parmesan cheese
- 1/2 cup chopped walnuts (toasted)
- 6 tbsp ricotta cheese
- 1/2 baguette (cut into 12 slices, toasted)
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