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Ingredients
1 package cleaned and cut butternut squash

1 1/2 cups Calabro Ricotta

1/2 cup chopped and toasted nuts

1lb Rigatoni

Oil for frying

Parsley for garnish

Pecorino cheese


Directions

***This is an old Sicilian recipe that Nonno Pepe would make after he was done making his own Ricotta! He used to save the whey from the ricotta and boil the pasta in it.  If you have peanut oil, frying the squash in peanut oil adds extra flavor. ***

While you are waiting for the water to boil for the pasta, fry the squash in oil until tender.  Toast nuts on a low heat in oil, and be careful not to burn.  You can use pine nuts, almonds or walnuts. 

In a bowl, combine cooked squash, ricotta and nuts.

Boil the pasta to an "al dente" texture. Save a cup of pasta water.  Add the hot pasta to the bowl.  Stir. It should be a little on the drier side, but if you like it a little more creamy, drizzle hot pasta water on top of pasta and stir.  You can add chopped parsley and grated pecorino cheese on top of serving dish.  Enjoy!