Winter Squash/Ricotta Pasta

Name: Winter Squash/Ricotta Pasta
Ingredients: penne; pasta (use 1 lb for every 5 persons); a pound or more of winter squash, diced into small pieces; a branch of fresh rosemary; 1/2 leek; Parmesan cheese (q.b., ie, “quanto basta” or “as much as you need”); extra virgin olive oil, q. b. (Note: accept NO substitutes for extra virgin olive oil – and if possible, use cold-pressed extra virgin olive oil….from Umbria!); salt, pepper q. b; diced prosciutto, a slice; fresh ricotta, about 1-1/2 c

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Ingredients (for 4-6 persons) penne pasta (use 1 lb for every 5 persons) a pound or more of winter squash, diced into small pieces a branch of fresh rosemary 1/2 leek Parmesan cheese (q.b., ie,...

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Ingredients

penne
pasta (use 1 lb for every 5 persons)
a pound or more of winter squash, diced into small pieces
a branch of fresh rosemary
1/2 leek
Parmesan cheese (q.b., ie, “quanto basta” or “as much as you need”)
extra virgin olive oil, q. b. (Note: accept NO substitutes for extra virgin olive oil – and if possible, use cold-pressed extra virgin olive oil….from Umbria!)
salt, pepper q. b
diced prosciutto, a slice
fresh ricotta, about 1-1/2 c