Ingredients
2# squash – cooked prepared
1/4 cup extra-virgin olive oil
salt and pepper
2 small garlic cloves – crushed
1/2 tsp crushed pepper flakes
1 tsp finely chopped fresh thyme
1 tsp fresh sage
1 tsp rosemary (fresh if possible)
1 # bucatini or perciatelli
3 tbsp fresh parsley – chopped fine
3/4 c fresh ricotta
parmesan
Instructions
softened, scooped into bowl. throw out skins
Heat 2 tbsp oil & add garlic (2 sm cloves)
a large pinch of salt and pepper, red pepper flakes, and 3/4 tsp each – thyme, sage and rosemary. Cook – stirring until garlic is golden and fragrant. Add squash; cook, stirring and mashing with a spoon until heated through.
Meanwhile – make pasta
Heat remaining oil – add pasta, parsley, and remaining spices – season with salt – toss to combine – heat through.
Divide pasta – scoop squash atop.
