EVA'S "PASTA ALLA MONTOVANA CON RICOTTA" RECIPE

For this recipe, you will need:

- Penne, penne lisce, rigatoni or fusilli pasta (to serve) - 2 cups cubed butternut squash - 1/2 onion, diced - 1 cup ricotta cheese - Parmigiano-Reggiano cheese - Olive oil - Nutmeg - Amaretti cookies (optional): https://amzn.to/3leJEBQ - Salt - Fresh black pepper In a saucepan, bring 3-4 tbsp olive oil up to medium temp. Add the diced onion and sautèe for about 3 minutes, until the onion becomes slightly transparent and tender. Add the cubed squash and a splash of warm water. Salt and pepper to taste, then partially cover and cook for approximately 10-15 minutes, or until the squash has softened. If necessary, add more water as it cooks if the moisture has completely evaporated before the squash is ready. Turn off the heat. Bring a large pot of water to boil. Salt liberally (two small handfuls is a good start) and add pasta. Cook according to directions provided. Meanwhile, on a large plate or platter, combine ricotta cheese with a generous grating of Parmigiano cheese and a sprinkle of ground nutmeg. When the pasta is nearly done, add about 1 oz. of the pasta water into the ricotta mixture and stir all together. Using a slotted spoon, ladle the cooked pasta into the squash saucepan and stir for a minute over medium heat. Transfer the pasta onto the ricotta platter and stir all together. Top with some crumbled Amaretti cookies (optional). Buon appetito!