Butternut Squash Pasta

Recipe and Photography Jenelle Mcculloch

This pasta recipe is a fall comfort dish. Roasted butternut squash is puréed with ricotta cheese to create a creamy pasta sauce topped with aromatic crispy sage.

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INGREDIENTS (Serves 4-6)

2 cups butternut squash, peeled and cubed
4 cloves garlic, peeled
1 ½ cups milk, heated
½ cup ricotta cheese
¼ - ½ cup vegetable or chicken stock
1 box (450g) dried pasta of choice
Fresh sage, to serve
Parmesan, to serve
Salt and pepper
Extra virgin olive oil

INSTRUCTIONS

Preheat oven to 400˚F.

On a baking sheet, toss together butternut squash, garlic cloves, thyme and olive oil. Season with salt and pepper.

Roast squash for 30-35 minutes.

When tender, add the butternut squash, garlic and ricotta to a food processor. Add stock as needed and purée until smooth.

Bring a large pot of salted water to a boil. Cook pasta according to package directions. Save one cup of pasta water and drain the noodles when cooked.

Add a tablespoon of olive oil to a large skillet.

Over medium-high heat, fry sage leaves on each side

for 30 seconds or until crisp. Remove from pan and set on a paper towel.

Add butternut squash purée, ½ cup of pasta water and cooked pasta to the pan. Toss to combine, adding more pasta water as needed.

Top with parmesan and crispy sage to serve! OH