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Butternut Squash Pasta with Ricotta & Sage Brown Butter
NO SPOON NECESSARY12Ingredients
35Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 12 oz. bucatini (Barilla)
- 1/2 cup unsalted butter (divided)
- 2 lb. butternut squash (– peeled, halved lengthwise, seeds discarded & cubed, 1’’, about 4 cups cubed squash)
- 1/4 tsp. ground ginger (each, Nutmeg & Cumin)
- 1 pinch cayenne
- 2 cloves garlic (– peeled and smashed)
- 16 sage leaves (large)
- 2 cups ricotta (Whole-Milk)
- 1/2 cup walnuts (– roughly chopped)
- kosher salt
- pepper
- Parmesan (Optional garnish –, freshly grated)
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