INSTRUCTIONS
1. Arrange
a rack in the middle of the oven and heat to 375°F.
2. Cut
the squash in half lengthwise and scrape out the seeds. Brush the cut sides
with 1/2 tablespoon of the oil. Place cut-side down on one half of a rimmed
baking sheet. Roast for 35 minutes. Meanwhile, trim the woody ends of the
asparagus and cut the stalks on a diagonal into 2-inch pieces.
3. Remove
the baking sheet with the squash, add the asparagus to the other side, and toss
with the remaining 1/2 tablespoon oil. Place a garlic clove beneath each squash
half. Return the baking sheet to the oven and roast until the asparagus is
tender and starting to char, and the squash is easily pierced with a fork,
about 10 minutes. Meanwhile, place the ricotta, lemon juice, zest, thyme, salt,
and pepper in a large bowl, and stir to combine.
4. Remove
the baking sheet from the oven and carefully remove the garlic cloves from
beneath the squash. Add to the ricotta and mix well. Add the asparagus to the
bowl.
5. When
the squash is cool enough to handle but still warm, run a fork through the
flesh to separate and remove the strands from the shell. Add to the ricotta
mixture and stir to combine. Divide between plates or transfer to a serving
platter and top with the pine nuts.
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