Butternut Squash & Ricotta Pasta

Bring a large pot of water to a boil. Cook pasta according to package directions.

Peel squash; cut squash into cubes, removing seeds and inner strands. Set seeds aside to toast.

Heat a large dry frying pan and add the squash seeds to toast. Once done, set aside.

In the same frying pan add half the olive oil, shallots, and garlic, stir, and cook gently.

Add the squash cubes, rosemary sprigs, nutmeg, salt, and pepper and allow to become fragrant. Add a few ladles of pasta water and continue to simmer for 6-8 mins (you can add a lid to reduce cooking time).

Remove rosemary springs then transfer ¾ of squash mix to a food processor leaving the remaining mixture whole to serve.

Add ½ cup cheese to the processer, remaining olive oil and some more pasta water if needed. Blend until smooth.

Return the blended squash mixture to the pan and warm the mixture on low heat.

Add the pasta to the blended squash mix and serve with remaining unblended squash mix, remaining cheese, and toasted squash seeds.