Cavatelli with Butternut Squash, Ricotta, and Rosemary Brown Butter

1. Brown the Butter

Start by placing a large skillet over medium heat and adding 5 tablespoons of unsalted butter. Allow the butter to melt gently, swirling it occasionally. As it melts, it will begin to foam and transform into a rich, golden brown with a nutty aroma, which should take about 3 to 4 minutes.

2. Sauté Shallots

Once the butter is perfectly browned, add the thinly sliced shallots to the skillet and sauté them for about 2 minutes until they become soft and fragrant.

3. Add Butternut Squash

Now, bring in the cubed butternut squash, along with a teaspoon of finely chopped fresh rosemary, a pinch of sea salt, and some black pepper. Cook this wonderful mixture for 5 to 7 minutes, allowing the squash to become tender and soak up the rosemary-infused butter.

4. Cook Cavatelli

As the squash cooks, bring 3¼ cups of water to a boil in the same skillet and add 2 teaspoons of salt. Add the cavatelli and let it cook for 18 to 25 minutes, until the pasta is perfectly al dente and the water has mostly absorbed.

5. Finish with Ricotta and Herbs

When the pasta is just right, stir in ½ cup of whole-milk ricotta, ⅓ cup of chopped fresh herbs (such as mint, basil, dill, or parsley), and a teaspoon of grated lemon zest. These ingredients will bring a refreshing brightness and creamy texture to the dish.

6. Serve and Garnish

Finally, serve your creation by garnishing with crushed red pepper flakes, a generous sprinkling of grated Parmesan cheese, and a few extra herbs for a fresh finish.