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Pasta with Roasted Squash and Ricotta Salata

I've given you measurements as a guide, but I never really measure for this recipe. I just cut up as much squash as I have, toss it in olive oil and sprinkle bread crumbs on top. Then I make a bunch of pasta to put it on. It's an easy assemble as you go dish, so feel free to add or subtract quantities as desired.


  • 6 cups chopped zucchini and yellow squash about 4 small squash
  • 1-2 Tablespoons olive oil
  • salt and pepper
  • 1/4 cup Italian seasoned panko bread crumbs
  • 1/2 pound angel hair pasta or more if you like bigger servings

For the topping:

  • crumbled ricotta salata
  • crispy fried onions
  • olive oil


  1. Preheat oven to 450 degrees F.
  2. Cover a large baking sheet with foil for easy clean up, then place chopped squash on the sheet.
  3. Drizzle with the 1-2 Tablespoons of olive oil and toss with your hands until the squash is fully coated.
  4. Arrange the squash in one even layer on the baking sheet then season with salt and pepper. You don't need alot of seasoning since the breadcrumbs are seasoned and you'll also get some saltiness from the cheese and onions later.
  5. Sprinkle bread crumbs evenly over the squash, then bake for 25-30 minutes or until squash is tender and golden brown.
  6. Meanwhile, cook your pasta according to package directions. Drain.
  7. Arrange pasta in a bowl, drizzle with olive oil, then top with roasted squash, crumbled cheese and fried onions. Serve.

Recipe Notes

*You can use Italian seasoned regular or panko bread crumbs for this. I prefer panko, but I think I may have only had regular the day I made this.

*If you can't find the crispy fried onions, I would add sliced leeks to the squash mixture to get that onion flavor. Make sure you wash them really well before using as they can be very sandy and that's one texture you definitely do not want in this dish.

*I LOVE this drizzled with a garlic infused oil. If you have it, do it.

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