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Hot Honeynut Squash with Whipped Ricotta Bucatini

Hot Honeynut Squash halves slathered in butter and hot sauce find a home on a bed of bucatini dressed with whipped ricotta and yogurt.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Course Main Course
Servings 4

Equipment

  • Large, deep skillet
  • Food Processor

Ingredients
  

Hot Honeynut Squash

  • 2 honeynut squashes halved, seed removed
  • 2 tbsp olive oil
  • ¼ cup unsalted butter
  • 1-2 tsp crushed red pepper flakes
  • ½ cup Frank's hot sauce
  • 2 tbsp honey
  • ½ tsp Maldon smoked salt for sprinkling

Whipped Ricotta Bucatini

  • 1 cup ricotta heaping
  • ¼ cup + 1 tbsp olive oil
  • ½ tsp salt
  • 454g (1 lb) uncooked bucatini
  • 3 shallots halved, thinly sliced
  • 4 cloves garlic minced
  • 1 lemon juiced
  • ½ cup parmesan shredded
  • ¼ cup Greek yogurt
  • ¼ cup fresh parsley finely chopped

Instructions
 

For the Squash

  • Preheat the oven to 400°F. Lightly grease a baking sheet with olive oil.
  • Place the squash cut-side-up on the baking sheet. Drizzle both halves evenly with the olive oil and sprinkle with kosher salt. Set aside.
  • Place the butter in a small saucepan and place over medium-low heat. Once the butter has melted, stir in the crushed red pepper flakes and saute until fragrant, about 30 seconds. Take the butter off of the heat and stir in the hot sauce and honey.
  • Using a pastry brush, coat the squash with half of the hot sauce mixture before transferring to the oven. Roast the squash for 40 minutes or until fork tender.
  • Take the squash out of the oven and once again slather it with the remaining hot sauce mixture. Keep the squash warm until ready to serve.

For the Bucatini

  • Place the ricotta in a food processor and blitz. Once the ricotta is nearly smooth, keep the food processor running and slowly stream in a ¼ cup of olive oil. Add the salt and blitz until the ricotta reaches a creamy consistency. Transfer the ricotta to a bowl. Cover and set aside.
  • Place a large pot of water on to boil. Once boiling, liberally salt the water and add the pasta. Cook according to the package's directions. Once done, drain the pasta, retaining a cup of the cooking liquid, and set aside.
  • While the pasta is cooking, heat the remaining olive oil in a large, deep skillet until shimmering. Add the shallots and a pinch of salt and saute over low heat until just translucent. Add the garlic and saute for 30 seconds more.
  • Deglaze the pan with the lemon juice and add the pasta. Stir in the ricotta mixture, parmesan cheese, and enough pasta water to create a sauce. Toss to coat. Take the pasta off of the heat and stir in the yogurt and parsley. Taste and season with salt accordingly.

To Assemble

  • Once ready to serve, place a pat of butter in the bowl of each hot squash half and set them aside to melt slightly. Divide the pasta into four servings. Perch the squash halves on top of the pasta and sprinkle them with smoked salt. Garnish with additional shredded parmesan cheese and fresh parsley.
Keyword bucatini, honeynut squash, hot sauce, ricotta, yogurt