Pasta With Butternut Squash and Pecans

Submitted by Marz7215

"I saw this being prepared on the Martha Stewart show and it looked good. So I am posting this for safe keeping."

 

• Ready In: 1hr 5mins
• Ingredients: 10
• Yields: 1 pasta dish
• Serves: 4

ingredients

• 1 lb dried tubular pasta, such as strozzapreti or 1 lb penne
• 1 butternut squash, peeled, seeded, and cut into 1/2-inch pieces (2 pounds)
• 4 tablespoons unsalted butter
• 1⁄2 cup pecans, coarsely chopped
• coarse salt & freshly ground black pepper
• 1⁄4 cup extra virgin olive oil, plus more
• extra virgin olive oil, for serving
• 1⁄2 cup fresh flat-leaf parsley, thinly sliced
• 1⁄2 cup freshly grated parmesan cheese
• 1 cup fresh ricotta cheese

directions

1. Fill a saucepan fitted with a steamer basket with 1/2-inch water and bring to a boil over high heat. Place squash in steamer basket and cook, covered, until easily pierced with the tip of a knife, about 8 minutes. Remove from heat and set aside.
2. In a medium skillet over medium heat, cook butter, stirring, until melted and just beginning to brown, about 5 minutes. Add pecans and cook, stirring, until lightly toasted, about 3 minutes. Add squash and stir gently to combine; season with salt and pepper.
3. Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook according to package directions. Drain and return to pot. Add olive oil and parsley and season with salt and pepper; toss to combine.
4. Divide pasta evenly between 4 plates and spoon squash mixture on top of pasta. Sprinkle over parmesan and top each with a dollop of ricotta. Drizzle with olive oil and serve immediately.

Reviews

[shopgirl10]

Thanks for posting this recipe, I also watched the show, it looked good. Will be making this week...loved singer Jewel on the show, she is so down-to-earth! Thanks Marz!