Equipment
Ingredients
Pasta and Aromatics
- 400 g orecchiette pasta
- 45 ml extra virgin olive oil
- 3 garlic, minced
- 1 g red pepper flakes
Squash and Mix-ins
- 400 g butternut squash, peeled and coarsely grated
- 10 g fresh sage, finely chopped
- 60 g walnuts, roughly chopped
- 80 g ricotta salata, crumbled or coarsely grated
- kosher salt
- black pepper, freshly ground
Nutrition (per serving)
Method
Place a large wide skillet over medium heat. Add the chopped walnuts and toast dry, stirring frequently, until fragrant and slightly darkened, about 4 to 5 minutes. Transfer to a small bowl and set aside.
Bring a large pot of heavily salted water to a rolling boil over high heat (100 degrees C / 212 degrees F). Add the orecchiette and cook according to the package directions until al dente, usually about 9 to 11 minutes.
Before draining the pasta, carefully scoop out and reserve about 250ml of the starchy pasta cooking water. Drain the orecchiette in a colander.
While the pasta is cooking, return the large wide skillet to medium heat and add 30ml of the olive oil. Add the minced garlic, chopped sage, and red pepper flakes. Sauté until the garlic is fragrant and softened but not browned, about 1 minute.
Add the grated butternut squash to the skillet. Season with a pinch of kosher salt and black pepper. Sauté, stirring frequently, until the squash is very tender and begins to break down into a jammy consistency, about 5 to 7 minutes.
Add the drained orecchiette to the skillet with the squash along with 120ml of the reserved pasta water. Toss vigorously over medium heat until the starchy water and squash meld together to coat the pasta in a glossy sauce. If it seems dry, add more pasta water in small splashes.
Remove the skillet from the heat. Fold in the toasted walnuts and half of the crumbled ricotta salata. Drizzle with the remaining 15ml of extra virgin olive oil. Toss gently.
Divide the pasta among shallow bowls. Garnish evenly with the remaining ricotta salata and serve immediately.
Chef's Notes
- Grating firm winter squashes instead of dicing them is a brilliant weeknight hack. It drastically reduces the cooking time from 30 minutes to just 5-7 minutes, allowing it to melt into a sauce.
- Ricotta salata is the salted, pressed, and aged version of ricotta. It provides a crucial briny, sharp contrast to the natural sweetness of the butternut squash. If unavailable, a high-quality feta cheese is the closest textural and flavor match.
- Orecchiette, meaning little ears, is the ideal pasta shape for this dish. The cupped centers catch the grated squash, bits of walnut, and the savory cheese, ensuring a perfect bite every time.
- Do not skip toasting the walnuts. Raw walnuts can taste tannic and soft; dry-toasting releases their natural oils, maximizing their rich, earthy crunch which cuts through the soft texture of the pasta.
Storage
Refrigerator: 3 days — Store in an airtight container. The squash may absorb moisture; add a splash of water when reheating.
Reheating: Reheat gently on the stovetop over medium-low heat with a splash of water, or microwave in 30-second intervals until warm.
