Monday, December 7, 2009
Pasta with roasted butternut squash and ricotta salata, served with hot mulled apple cider.
We originally got this recipe from the Times, but have made it a few times since then and come to love it. It's quite easy: just cube and roast the squash, then toss with cooked pasta and grated ricotta salata cheese. A little parsley and sage or rosemary go in for flavor and color.
Oh - and as you can see, Christmas has arrived here at D4SA...