Pasta With Butternut Squash and Pecans

• 1 lb dried tubular pasta, such as strozzapreti or 1 lb penne
• 1 butternut squash, peeled, seeded, and cut into 1/2-inch pieces (2 pounds)
• 4 tablespoons unsalted butter
• 12 cup pecans, coarsely chopped
• coarse salt & freshly ground black pepper
• 14 cup extra virgin olive oil, plus more
• extra virgin olive oil, for serving
• 12 cup fresh flat-leaf parsley, thinly sliced
• 12 cup freshly grated parmesan cheese
• 1 cup fresh ricotta cheese

1. Fill a saucepan fitted with a steamer basket with 1/2-inch water and bring to a boil over high heat.
2. Place squash in steamer basket and cook, covered, until easily pierced with the tip of a knife, about 8 minutes.
3. Remove from heat and set aside.
4. In a medium skillet over medium heat, cook butter, stirring, until melted and just beginning to brown, about 5 minutes.
5. Add pecans and cook, stirring, until lightly toasted, about 3 minutes.
6. Add squash and stir gently to combine; season with salt and pepper.
7. Bring a large pot of water to a boil over high heat.
8. Generously salt water and return to a boil.
9. Add pasta and cook according to package directions.
10. Drain and return to pot.
11. Add olive oil and parsley and season with salt and pepper; toss to combine.
12. Divide pasta evenly between 4 plates and spoon squash mixture on top of pasta.
13. Sprinkle over parmesan and top each with a dollop of ricotta.
14. Drizzle with olive oil and serve immediately.

tubular pasta, butternut squash, unsalted butter, pecans, salt, extra virgin olive oil, extra virgin olive oil, parsley, parmesan cheese, fresh ricotta cheese

Taken from www.food.com/recipe/pasta-with-butternut-squash-and-pecans-329057 (may not work)