Butternut Squash Pasta with Ricotta & Sage Brown Butter

Bucatini

Unsalted Butter (, divided (1 stick))

large Butternut Squash ((about 2 pound) – peeled, halved lengthwise, seeds discarded & cubed (1’’) (about 4 cups cubed squash))

each Ground Ginger, Nutmeg & Cumin

Cayenne

Garlic (– peeled and smashed)

large Sage Leaves

Whole-Milk Ricotta

Walnuts (– roughly chopped)

Kosher Salt & Pepper (, to taste)

Optional garnish – Parmesan (, freshly grated)