Spicy Squash Pasta

2 pounds autumn squash, such as butternut
1/4 cup extra virgin olive oil, plus more for drizzling
coarse salt and freshly ground pepper
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon finely chopped fresh thyme
1 teaspoon thinly sliced fresh sage
1 teaspoon finely chopped fresh rosemary (although I find it easier to crush it in my mortar)
1 pound bowtie pasta
3 tablespoons coarsely chopped fresh flat-leaf parsley, plus more for garnish
3/4 cup Ricotta cheese
freshly grated Parmesan

Preheat oven to 400° F. Cut squash in half and remove seeds, reserving them if you'd like to roast them later. Drizzle squash with oil, and season with salt and pepper. Place squash, cut side up, on a rimmed baking sheet lined with parchment paper. I use a stoneware baker and don't bother with the paper. Bake 10 minutes. Flip the squash to cut side down, and bake 40-50 minutes until it is very tender. Let cool slightly and scoop the flesh into a medium bowl; discard the skin.

Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add garlic, a large pinch of salt, red pepper flakes, and 3/4 teaspoon each of thyme, sage, and rosemary. Cook, stirring, until garlic is golden and fragrant, about 5 minutes. Add squash, and cook, stirring and mashing, until it is heated through.

Meanwhile, cook pasta until al dente. Drain well.

Heat remaining oil in a large skillet over medium heat. Add cooked pasta, parsley, and remaining herbs. Season with salt. Toss to combine, cook until heated through.

Divide pasta evenly among serving bowls. Top with squash mixture and ricotta, dividing evenly. Garnish with parsley, drizzle with oil, and serve with Parmesan.

Laura