Instructions: * Note: Look for butternuts that are firm and heavy for their size, and exhibit neither blemishes nor soft spots.

Preheat oven to 400 degrees. Line a baking sheet with a Silpat (French nostick baking mat). Cut squash in half lengthwise and remove seeds. Season squash with salt and pepper, and place, cut-side up, on baking sheet. Bake 10 minutes. Turn cut-side down, and bake until tender when pierced with the tip of a knife, 20 to 30 minutes more. Remove squash from oven, and let stand until cool enough to handle, about 10 minutes. Scoop out flesh, discarding skins; set aside.

Bring a large pot of water to a boil; add salt. Add perciatelli, and cook until al dente, according to manufacturers directions.

Meanwhile, in a medium skillet, heat 2 tablespoons oil over medium heat, add garlic, a large pinch of salt, red-pepper flakes, 1/2 teaspoon thyme, 1/2 teaspoon sage, and 1/2 teaspoon rosemary. Cook until garlic is golden and fragrant about 5 minutes. Add reserved squash, and heat through.

In a second large skillet, heat remaining 2 tablespoons oil over medium heat. When pasta is done, drain well, and add to pan with oil. Add parsley and remaining 1/4 teaspoon each of thyme, sage, and rosemary. Season with salt, and toss to combine.

Place ricotta in a large dollop in the center of the serving platter. Top with squash mixture. Cover with pasta. Sprinkle with Parmesan cheese, and serve immediately.

This recipe yields 6 to 8 servings.

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