INGREDIENTS1 butternut squash
1 sprig of rosemary
Salt and pepper
25ml olive oil
400g spaghetti
250g Ricotta cheese
4 sage leaves
50g Parmesan cheese or pecorino cheese
METHOD
How to make roasted squash and ricotta pasta
1. Cut your squash down the middle and scoop out the seeds. Using a sharp knife score the flesh and roast in the oven with rosemary, salt and pepper and a drizzle with olive oil until soft.
2. Meanwhile cook your pasta according to packet instructions.
3. When cool scoop out the flesh and chop in small pieces. Then put the squash and the ricotta in a pan. Add the cooked pasta and mix together.
4. Serve with chopped fresh sage and Parmesan cheese.
Source: http://www.channel4.com/4food/recipes/chefs/peter-sidwell/roasted-squash-and-ricotta-pasta-recipe
