Baked Pasta w/ Butternut Squash Ricotta Sauce (Recipe)
March 22, 2022
Baked Pasta w/ Butternut Squash Ricotta Sauce (Recipe)
Ingredients
1 tbsp extra virgin olive oil plus more for greasing baking dish (Use Kasandrinos *FREE Bottle**)
2 cloves of garlic quartered
1 ⅓ lb. (600 g) butternut squash peeled and cut in 1 inch (2 cm) cubes
8 oz (250 g) ricotta cheese
6 oz (160 g) whole wheat penne or whole wheat rigatoni
⅓ cup grated parmesan or pecorino (can also include shavings) Coarse sea salt to taste
pepper to taste
Instructions
In a large pan add 1 tbsp olive oil and sauté the garlic for a minute. Add the chopped butternut squash, a pinch of salt, cover and continue heating on low heat until soft and pierceable with a fork, 15-20 minutes.
Empty the squash and garlic in a bowl and smash with a fork,add the ricotta, a pinch of salt and mix well. Place back in the pan.
In the meantime, boil the pasta al dente, save some of the pasta water.
Preheat oven at 400 F (200 C) and grease a baking dish with olive oil.
Once pasta is ready, empty the pasta in the squash-ricotta mixture with about 2-3 tablespoons pasta water and heat for a few minutes stirring well. Sprinkle with half of the grated cheese or shavings. Add fresh ground pepper and another pinch of salt for taste and mix again.
Empty the pasta- butternut squash mix in the baking dish. Sprinkle with the rest of the cheese and bake for 10 minutes.
Serve immediately with some fresh ground pepper.
Enjoy!!!
Servings : 2
Ready in : 30 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean
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