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.
5 lbs of vegetables of your choice, cut to fit the jars you are using.
2 sprigs of dill (optional)
4.5 oz sea salt
10 fl oz. of cider or wine vinegar
3.5 pints of water
4 cardamom pods
16 peppercorns (mixed peppercorns optional)