Creamy Butternut Squash Pasta

Allan I. Fleming

It can be SQUASH year and that implies plenty of cozy, comforting and hearty recipes applying some of our favourite types of squash like butternut! We enjoy cooking with squash simply because it is so functional and delicious and we also appreciate how nutrient-dense it is. Squash is packed with vitamins this kind of as vitamin C and beta-carotene (a precursor to vitamin A) which are vital for eye well being. Squash is also a wonderful resource of fiber which aids in intestine overall health and digestion and will hold you experience fuller for longer. This pasta sauce is creamy, velvety and rich and can make for the perfect tumble or winter season evening meal recipe. What is actually fantastic about this recipe is that you could add a bit more liquid when building it and BAM you have you a scrumptious butternut squash soup!



  1. Slash the squash in two halves and scoop out the seeds. Brush all sides of the squash with olive oil and place the flesh side down on a lined baking sheet.

  2. Bake at 400F for ~30 minutes and then allow the squash cool.

  3. Peel the skin off the squash and position the remaining squash in a blender or foodstuff processor. Incorporate the ricotta, milk nutmeg, and salt + pepper and mix until eventually clean (you may well have to have to incorporate far more milk based on desired regularity).

  4. Provide with your favorite pasta (we also added in a handful of spinach for extra greens).

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