Orecchiette with Butternut Squash and Sage Recipe

Ingredients For Orecchiette with Butternut Squash and Sage Recipe

• Coarse salt
• 12 ounce Orecchiette
• 2 tablespoon Extra virgin olive oil, plus more for drizzling
• 0.5 inch 1 small butternut squash, halved and peeled, seeds and pulp scooped and reserved, flesh cut into
• 3 tablespoon Unsalted butter
• 0.25 cup Packed fresh sage leaves
• 1.33 cup Whole milk ricotta, for serving
• Poppy seeds, for serving