Orecchiette with Butternut Squash and Sage
Ingredients
- Coarse salt
- 12 ounces orecchiette
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 small butternut squash, halved and peeled, seeds and pulp scooped and reserved, flesh cut into ½-inch pieces (4 cups)
- 3 tablespoons unsalted butter
- ¼ cup packed fresh sage leaves
- 1 ⅓ cups whole-milk ricotta, for serving
- Poppy seeds, for serving
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