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All public Recipes -> Salad -> Butternut Squash and Pecan Pasta Salad

Butternut Squash and Pecan Pasta Salad

By: Hattie M.

Description:	This is a recipe from my Food Club (because our book club was dismantled because none of us could commit to reading and we LOVE to eat). Meg Sullivan brought this dish to our Fall Harvest themed dinner 2009.
Time:	1 hr (30 min to prepare, 30 min to cook)
Meal type:	Salad
Ethnicity:
Number of Servings:	4
Ingredients:
1 pound tubular pasta, such as strozzapreti or penne 1 each butternut squash (2 pounds) , peeled, seeded, and cut into 1/2-inch pieces 4 tablespoon unsalted butter 1/2 cup pecans, coarsely chopped 1/4 cup extra-virgin olive oil, plus more for serving 1/2 cup fresh flat-leaf parsley, thinly sliced 1/2 cup freshly grated parmesan cheese 1 cup fresh ricotta cheese
Directions:
Directions Fill a saucepan fitted with a steamer basket with 1/2-inch water and bring to a boil over high heat. Place squash in steamer basket and cook, covered, until easily pierced with the tip of a knife, about 8 minutes. Remove from heat and set aside. In a medium skillet over medium heat, cook butter, stirring, until melted and just beginning to brown, about 5 minutes. Add pecans and cook, stirring, until lightly toasted, about 3 minutes. Add squash and stir gently to combine; season with salt and pepper. Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook according to package directions. Drain and return to pot. Add olive oil and parsley and season with salt and pepper; toss to combine. Divide pasta evenly between 4 plates and spoon squash mixture on top of pasta. Sprinkle over parmesan and top each with a dollop of ricotta. Drizzle with olive oil and serve immediately.
Notes:

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