Thanksgiving is right around the corner and winter squash will enhance many Turkey Day feasts. In Umbria, winter squash also stars in many a dish; from antipasti to gnocchi to soups to pasta. This is a delicious recipe for Winter Squash and Ricotta Pasta.

Ingredients (for 4-6 people):

• Penne pasta (1 lb. for every 5 people)
• 1 lb. Winter squash, diced into small pieces
• 1 Branch fresh rosemary
• ½ Leek Parmesan cheese q.b.
• Extra virgin olive oil q. b.
• Salt and pepper q. b
• 1 slice Prosciutto, diced
• 1-1 ½ C. Fresh Ricotta

Directions:

Dice squash. Boil water for pasta. Cut and wash leek and chop into small pieces. Cover saucepan with extra-virgin olive oil and simmer leeks in olive oil, until golden. Add diced prosciutto and a ladleful of boiling water to leeks and simmer.
Add diced squash to simmering leeks and prosciutto. Add branch of fresh rosemary and salt as needed and continue simmering. Cover on low heat and simmer for about 20-30 minutes. Remove rosemary branch. Add ladleful of boiling water as needed to mixture until creamy. Remove squash mixture from heat and put in mixing bowl. Add fresh ricotta and black pepper and mix. Put squash and ricotta mixture on stove and simmer on very low heat as you cook the penne pasta in abundantly salted boiling water. Drain pasta when al dente.
Stir in hot squash/ricotta mixture. Add black pepper as desired and sprinkle with Parmesan. Serve and enjoy.

Buon appetito!