Roasted Butternut Squash with Pumpkin Seeds and Ricotta Insalata

My spouse ate at the Purple Pig in Chicago recently and came home to recreate this dish.

Brown 1/4 c. of butter.

While you are waiting for the browning to take place (it takes a while, and you really can't go off and leave it), prep the butternut squash by cutting it in half, seeding it, use a vegetable peeler to get rid of the outer skin, then cut into 1/2 inch cubes.

Toss the squash with salt and pepper, and the browned butter, then roast in a 400 degree oven until it is starting to brown, about 30 minutes.  Check on it often, stirring it a bit when you do so to promote even baking.

Toast the pumpkin seeds, grate some ricotta insalata, and toss the finished squash with them and serve.  It is a slightly sweet, very richly flavored dish that goes with almost anything.