Ingredients

serves 4 to 6

　　2 pounds autumn squash, such as sugar pumpkin, calabaza, or butternut

　　1/4 cup extra-virgin olive oil, plus more for drizzling

　　Coarse salt and freshly ground pepper

　　2 small garlic cloves, minced

　　1/2 teaspoon crushed red pepper flakes

　　1 teaspoon finely chopped fresh thyme

　　1 teaspoon thinly sliced fresh sage

　　1 teaspoon finely chopped fresh rosemary

　　1 pound perciatelli or bucatini

　　3 tablespoons coarsely chopped fresh flat-leaf parsley, plus leaves for garnish

　　3/4 cup fresh ricotta cheese

　　Freshly grated Parmesan cheese

　　

Step 1

Preheat the oven to 400°F. If using pumpkin or calabaza, cut into wedges; if using butternut squash, cut in half. Remove seeds; reserve for another use. Drizzle with oil; season with salt and pepper. Place squash, cut side up, on a rimmed baking sheet lined with parchment paper. Bake 10 minutes. Flip squash; bake until very tender, 40 to 50 minutes more. Let cool slightly, about 10 minutes. Scoop flesh into a medium bowl; discard skins.

　　

Step 2

Heat 2 tablespoons oil in a medium skillet over medium heat. Add garlic, a large pinch of salt, red pepper flakes, and 3/4 teaspoon each thyme, sage, and rosemary. Cook, stirring, until garlic is golden and fragrant, about 5 minutes. Add squash; cook, stirring and mashing with a spoon, until heated through.

　　

Step 3

Meanwhile, bring a large pot of water to a boil. Add a pinch of salt. Add pasta; cook until al dente. Drain well.

　　

Step 4

Heat remaining oil in a large skillet over medium heat. Add cooked pasta, parsley, and remaining thyme, sage, and rosemary. Season with salt. Toss to combine; cook until heated through.

　　

Step 5

Divide pasta evenly among serving bowls. Top with squash mixture and ricotta, dividing evenly. Garnish with parsley; drizzle with oil. Serve with Parmesan.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.