Creamy gigli pasta with roasted kabocha squash, balsamic shallots, and lemon ricotta with crunchy sesame seeds

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the kabocha squash and shallots on a large baking tray. Add 2 whole garlic cloves, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to coat.

2. 2

   Roast for 25 minutes at 220°C / 425°F, stirring halfway through. In the last 5 minutes, drizzle the shallots with the balsamic vinegar and honey so they glaze without burning.

3. 3

   Meanwhile, bring a large pot of salted water to a boil. Cook the gigli pasta until al dente according to the package, usually 10 to 12 minutes. Reserve 3/4 cup / 180 ml of pasta water before draining.

4. 4

   In a small bowl, mix the ricotta with the lemon zest, lemon juice, and a pinch of salt until smooth and lightly creamy. Set aside.

5. 5

   Toast the sesame seeds in a small skillet over medium heat for 2 to 3 minutes, stirring until golden and fragrant. Transfer them to a plate so they do not keep cooking.

6. 6

   Transfer the roasted squash and the 2 roasted garlic cloves to a blender or food processor. Add the heavy cream, Parmesan, and 1/2 cup / 120 ml of the pasta cooking water. Blend until very smooth and creamy.

7. 7

   Heat 1 tablespoon olive oil in a wide skillet over medium heat. Add the 2 chopped garlic cloves and the sage; cook for 30 seconds, just until fragrant. Stir in the squash sauce and loosen with more pasta water if needed.

8. 8

   Add the drained pasta to the skillet and toss for 1 to 2 minutes until evenly coated. Taste and adjust with the remaining salt and black pepper.

9. 9

   Serve the pasta topped with the balsamic shallots, dollops of lemon ricotta, and the toasted sesame seeds. Finish with extra Parmesan if desired.

10. 10

    If you prefer to keep everything warm before serving, place the serving dish or plates in a low oven at 95°C / 200°F for no more than 5 minutes.