1. Bring a large pot of water to a boil and generously salt it. Add pasta and cook until just al dente, according to package instructions. Reserve 1 cup of pasta water, then drain. Let pasta cool for 3 minutes.

2. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add butternut squash, ginger, nutmeg, cumin, cayenne, salt, and pepper.

3. Cook, stirring occasionally, then more frequently as the squash browns, until caramelized and tender (12–15 minutes)

4. Transfer squash to a plate and set aside.

5. In the same skillet, add remaining 6 tablespoons butter and smashed garlic. Cook over medium-high heat, swirling pan, until butter turns light brown (about 2 minutes).

6. Discard garlic cloves, then stir in dried sage.

7. Reduce heat to medium-low. Slowly whisk in ½ cup reserved pasta water until a sauce forms.

8. Add cooked pasta and season with salt and pepper. Toss until coated.

9. Add parmesan and stir until melted.

10. Gently toss in cooked squash. If pasta looks dry, add a splash more pasta water. Adjust seasoning to taste.

11. Divide pasta among plates.

12. Top with toasted nuts and more parmesan.

13. Add dollops of ricotta. Serve immediately.

Notes

• Butternut Squash Hack: To easily peel squash, pierce it all over with a fork, microwave 45 seconds–2 minutes, let cool, then peel.

• Pasta Water: Make sure water is salted like the ocean. Always save a cup before draining pasta.

• Parmesan: Freshly grated is key—pre-grated won’t melt smoothly.