-
1
Begin heating a large pot of water.
-
2
When it comes to a boil, add a generous amount of salt and keep at a simmer.
-
3
Meanwhile, peel the squash (I use a vegetable peeler for this), cut it into chunks that will fit your food processor tube fitted with the grater blade, and grate.
-
4
Alternately, grate with the large holes of a box grater.
-
5
Heat the olive oil over medium-high heat in a large, heavy skillet and add the grated squash and salt to taste.
-
6
Cook, stirring often, for 8 to 10 minutes, until the squash has softened.
-
7
Add the garlic, walnuts and half the marjoram or all of the sage and cook, stirring, for another minute.
-
8
Turn the heat down to medium.
-
9
Add 1/2 cup of the water for the pasta and cook for another couple of minutes, until it has been absorbed and evaporated from the pan.
-
10
Add another 1/2 cup water and continue to cook for another 3 minutes, or until the squash mixture is tender and moist.
-
11
Taste, adjust salt, and add a generous amount of pepper.
-
12
Keep warm while you cook the pasta.
-
13
Bring the pot of water back to a rolling boil and add the orecchiette.
-
14
Cook al dente, usually 10 to 11 minutes.
-
15
Add 1/2 cup of the cooking water to the squash mixture before draining, then drain the pasta and toss with the squash, along with the remaining marjoram and the ricotta salata.
-
16
Serve hot.
