*Butternut & Sage Pasta with Ricotta & Parmesan* _Recipe by Lia_ _______________________ Servings: 4 people Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Difficulty: Easy _________________________ *INGREDIENTS*: 250g pasta 200g butternut squash, peeled and cut into small cubes 2 tbsp olive oil 30g unsalted butter 6 fresh sage leaves 100g ricotta cheese 50g Parmesan cheese, grated 2 tbsp pine nuts 1 tsp salt (for boiling water) ½ tsp black pepper 1 tbsp reserved pasta water (optional, for a silkier sauce) *INSTRUCTIONS*: 1. Boil water in a large pot, add salt, and cook pasta until al dente. Reserve 1 tbsp of pasta water, then drain. 2. Heat 1 tbsp olive oil in a pan over medium heat. Add the butternut cubes, season with a pinch of salt, and cook until tender and slightly caramelized (about 8–10 minutes). Remove from the pan and set aside. 3. In the same pan, add butter and the remaining 1 tbsp olive oil. Once melted, add sage leaves and fry until crispy (about 1 minute). Remove sage and set aside. 4. Add the drained pasta and roasted butternut to the pan, tossing to coat in the sage-infused butter. If needed, add a bit of reserved pasta water for a smoother consistency. 5. Divide the pasta into bowls, top each serving with a dollop of ricotta, sprinkle with Parmesan, and drizzle with extra olive oil. Garnish with the crispy sage leaves, roasted pine nuts and season with black pepper. *COOKING WITH LIA*©️ *2024* *All Rights Reserved*