Maltagliati with Roasted Winter Squash, Rocket and Pepitas
Preheat oven to 425ºF (220ºC). Line a baking tray with parchment paper.
In a small bowl, combine the ricotta, Parmigiano, nutmeg, a few grinds of black pepper, basil and lemon zest; set aside.
Place the squash wedges, garlic and onions on the lined tray, drizzle with oil, season with salt and pepper. Sprinkle the sage, rosemary and thyme all over the vegetables. Roast until soft and golden brown, about 30 minutes.
Meanwhile, bring a large pot of water to boil. Add 1 tsp of salt. Cook the pasta according to the package direction until al dente. Remove the vegetables from the oven and discard the rosemary and thyme. Scoop out the butternut squash flesh and coarsely chop. Drain the pasta and place in a large bowl or platter. Toss the pasta with the squash, garlic, onions, rocket and seasoned ricotta. Sprinkle the pasta with pepitas, drizzle with a little extra virgin olive oil and serve.
More From Doug‘s Kitchen
1 cup ricotta
3 tbsp grated Parmigiano
pinch of nutmeg
zest of 1/2 lemon
1 large (2.2 lb) butternut squash, cut into wedges
1-2 cloves garlic, peeled and sliced
1 small sweet onion, peeled and thinly sliced
4 tbsp extra-virgin olive oil
Coarse sea salt and ground pepper
1/2 bunch sage leaves
2 sprigs fresh thyme
1 large sprig fresh rosemary
4-6 sheets fresh lasagna pasta, torn or cut into irregular shapes
1 package of organic rocket (arugula)
Large handful of toasted pepitas (pumpkin seeds), roughly chopped