Ingredients
The following ingredients have 6 Servings
- 1 ½-2 pounds diced orange flesh squash
- such as sugar pumpkin
- Kuri
- cheese squash or butternut
- Non-aerosol cooking spray
- Salt and pepper
- Grated nutmeg
- to taste
- 2 cups chicken or vegetable stock
- 1 bay leaf
- ½ small cinnamon stick
- 4 tablespoons butter
- 2 shallots
- finely chopped
- 2 cloves garlic
- grated or finely chopped
- 6-8 leaves sage
- finely chopped
- Zest of 1 lemon
- plus ½ lemon
- juiced
- ¾ cup vodka
- ¾ cup heavy cream
- 1 pound penne rigate or rigatoni
- ¾ cup fresh ricotta cheese
- ¾ cup finely grated Parmigiano-Reggiano
- plus more for passing
- Finely chopped chives
Instruction
- Preheat oven to 425˚F
- Heat a large pot of water to boil for pasta
- Arrange half the squash on baking sheet and spray with oil, then season with salt, pepper, and nutmeg
- Roast to brown at edges and tender, 20 to 25 minutes
- Place the remaining squash in a pan with a lid with stock, bay, cinnamon, salt and pepper
- Bring to a boil and cook to tender, 12 to 15 minutes, then discard bay and cinnamon, and transfer and puree in food processor
- Melt butter in large skillet over medium heat
- When it foams, add shallots, garlic, sage, lemon zest, salt and pepper and soften a few minutes
- Add vodka and let it absorb, add cream and bring to bubble, then reduce heat and let cream thicken a bit
- Salt water and cook pasta 1 minute less than package directions and reserve 1 cup starchy cooking water
- Add pumpkin puree and ricotta to vodka cream mixture in skillet and stir to combine; season with salt and pepper
- Drain pasta, then add pasta, Parm and lemon juice to the skillet with pumpkin vodka cream sauce
- Stir in starchy water as necessary to coat pasta in sauce
- Arrange in bowls and top with roasted pumpkin and pass with more cheese
