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Pasta with Butternut Squash and Pecans

Martha Stewart
  • 0 minutes
  • Serves 4

INGREDIENTS

1

Butternut squash (2 pounds)

1/2 cup

Flat-leaf parsley, fresh

1 lb

Tubular pasta

1

Salt and freshly ground pepper, Coarse

1/4 cup

Olive oil, extra-virgin

1/2 cup

Pecans

4 tbsp

Butter, unsalted

1/2 cup

Parmesan cheese

1 cup

Ricotta cheese, fresh