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Spicy Squash Pasta


2 pounds autumn squash, such as sugar pumpkin, calabaza, or butternut
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
2 small garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon finely chopped fresh thyme
1 teaspoon thinly sliced fresh sage
1 teaspoon finely chopped fresh rosemary
1 pound perciatelli or bucatini
3 tablespoons coarsely chopped fresh flat-leaf parsley, plus leaves for garnish
3/4 cup fresh ricotta cheese
Finely grated Parmesan cheese



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