Pasta with Roasted Winter Squash and Ricotta Salata
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  • Ingredients 1 small butternut squash, about 1 1/2 pounds, peeled, seeded, and cut in 1/2-inch 3 garlic cloves, unpeeled, lightly crushed   Salt and freshly ground pepper 2 teaspoons chopped fresh rosemary or sage (to taste) 2 tablespoons extra virgin olive oil ¾ pound pasta, either long pasta like spaghetti, or penne 2 ounces ricotta salata, grated, or 2 ounces crumbled goat cheese 1 tablespoon chopped fresh parsley



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