Best 5 Pasta With Roasted Winter Squash And Ricotta Salata Recipes

ORECCHIETTE WITH GRATED SQUASH, WALNUTS AND RICOTTA SALATA

Steps:

• Begin heating a large pot of water. When it comes to a boil, add a generous amount of salt and keep at a simmer.
• Meanwhile, peel the squash (I use a vegetable peeler for this), cut it into chunks that will fit your food processor tube fitted with the grater blade, and grate. Alternately, grate with the large holes of a box grater.
• Heat the olive oil over medium-high heat in a large, heavy skillet and add the grated squash and salt to taste. Cook, stirring often, for 8 to 10 minutes, until the squash has softened. Add the garlic, walnuts and half the marjoram or all of the sage and cook, stirring, for another minute. Turn the heat down to medium.
• Add 1/2 cup of the water for the pasta and cook for another couple of minutes, until it has been absorbed and evaporated from the pan. Add another 1/2 cup water and continue to cook for another 3 minutes, or until the squash mixture is tender and moist. Taste, adjust salt, and add a generous amount of pepper. Keep warm while you cook the pasta.
• Bring the pot of water back to a rolling boil and add the orecchiette. Cook al dente, usually 10 to 11 minutes. Add 1/2 cup of the cooking water to the squash mixture before draining, then drain the pasta and toss with the squash, along with the remaining marjoram and the ricotta salata. Serve hot.

PASTA WITH ROASTED WINTER SQUASH AND RICOTTA SALATA

Steps:

• Preheat the oven to 425ºF. Cover a baking sheet with foil. In a bowl, toss the squash with the garlic, salt, pepper, rosemary, and 1 tablespoon of the olive oil until all of the squash is coated with oil. Transfer to the baking sheet, place in the oven and roast for 30 minutes, or until tender and caramelized. Remove from the heat. Remove the garlic cloves and discard. Transfer the squash to a wide pasta bowl and add the cheese. Keep warm.
• Bring a large pot of generously salted water to a boil and add the pasta. Cook al dente, following the timing instructions on the package but checking the pasta a minute or two before. Ladle about 1/2 cup cooking water from the pasta into the bowl with the squash and cheese and stir together.
• When the pasta is ready, drain and toss with the squash mixture, the remaining tablespoon of olive oil, and the parsley. Serve hot.

PASTA WITH WINTER SQUASH AND RICOTTA SALATA

Steps:

• Preheat the over to 425 degrees. Cover a baking sheet with foil. In a bowl, toss the squash with the garlic, salt, pepper and rosemary, and one tablespoon of olive oil until the squash is coated with oil.
• Transfer to the baking sheet, place in the over and roast for 30 minutes or until the squash is tender and carmelized.
• Remove from oven. Remove the garlic cloves and discard. Transfer the squash to a wide bowl and add the cheese. Keep warm.
• Meanwhile, cook the pasta in salted water until al dente. Ladle about 1/2 cup of the cooking water from the pasta into the bowl with the squash and cheese and combine.
• When the pasta is ready, drain and toss with the squash mixture, the remaining tablespoon of olive oil and the parsley. Serve hot.

PASTA WITH ROASTED WINTER SQUASH AND RICOTTA SALATA

Steps:

• 1. Preheat the oven to 425ºF. Cover a baking sheet with foil. In a bowl, toss the squash with the garlic, salt, pepper, rosemary or sage, and 1 tablespoon of the olive oil until all of the squash is coated with oil. Transfer to the baking sheet, place in the oven and roast for 30 minutes, or until tender and caramelized. Remove from the heat. Remove the garlic cloves and discard. Transfer the squash to a wide pasta bowl and add the cheese. Keep warm. 2. Bring a large pot of generously salted water to a boil and add the pasta. Cook al dente, following the timing instructions on the package but checking the pasta a minute or two before. Ladle about 1/2 cup cooking water from the pasta into the bowl with the squash and cheese and stir together. 3. When the pasta is ready, drain and toss with the squash mixture, the remaining tablespoon of olive oil, and the parsley. Serve hot.

ROASTED SQUASH, SHALLOT, SPINACH & RICOTTA PASTA

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the squash and shallots into a large roasting dish. Toss in the oil, season and roast for 40 mins, stirring once.
• Meanwhile, cook the pasta following pack instructions, reserving a few tbsp of cooking water. Place the spinach in a large colander and pour over boiling water to wilt. Allow to cool a little, then squeeze out as much excess water as possible. Pop into a bowl with two-thirds of the ricotta, the sage, lemon juice and zest, nutmeg and seasoning, then stir.
• Next, tip the ricotta mixture into the hot drained pasta. Stir, adding a few tbsp of the cooking liquid. Mix most of the roasted veg with the pasta. Divide into bowls and dot with the remaining ricotta and scatter over any final bits of veg.