Direction

Instructions:
1. Preheat your oven to 375°F (190°C).

2. Peel and chop the squash into small cubes.

3. In a large pot, bring water to a boil and cook the pasta according to package instructions. Drain and set aside.

4. In the meantime, heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped squash and season with salt, pepper, and a pinch of dried sage. Cook for about 8 minutes, stirring occasionally, until the squash is tender.

5. Add the cooked pasta to the skillet with the squash and mix well.

6. In a separate bowl, mix the ricotta cheese with a pinch of dried sage and pepper. You can also add a bit of salt if desired.

7. In a baking dish, spread a layer of the pasta and squash mixture. Top it with a layer of the seasoned ricotta cheese. Repeat until all the ingredients are used, making sure to end with a layer of ricotta cheese on top.

8. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and slightly golden on top.

9. Let it cool for a few minutes before serving. Optionally, you can sprinkle some extra dried sage on top for garnish.

10. Enjoy your delicious squash, ricotta, and sage pasta bake!