1 medium butternut squash, peeled and cubed
1C ricotta cheese
1C parmesan cheese, divided
1C heavy cream
6 slices bacon, cooked and crumbled
1/2 C pine nuts, toasted
1 lb pasta (any shape will do, pappardelle in the picture)
1tsp cumin
2T butter
2T olive oil
Zest of one lemon
Basil
S&P
Preheat oven to 400. Toss squash with cumin, S&P and olive oil and roast until soft and slightly browned (around 30 minutes). Allow to cool slightly. In a food processor, combine cooked squash, ricotta, lemon zest, and pulse until combined and squash is pureed. Taste and season to taste. Drop the pasta into boiling, salted water. While the pasta cooks, in a wide saucepan melt butter, when sizzling, add squash mixture and stir. Pour in about a cup of pasta water to thin to a thick sauce consistency. Taste and season. Add cooked pasta and 1/2 to 1C heavy cream, toss well. Serve with bacon, pine nuts, basil and more cheese.
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