Creamy butternut squash pasta

Add olive oil to the bottom of pan. Add the shallot, squash and sage. Sauté in pan for the squash to create some color.

Add water to squash. Add salt and pepper. Cook the squash for 10min.

Shut off the flame and blend the squash.

After the pasta is done cooking add to pan and mix together.

Blend the ricotta, then add the milk to the ricotta and mix until it’s creamy. Add nutmeg.

In a baking pan, add the ricotta to the bottom, a layer of pasta, a few pieces of scamorza cheese, and a handful of parmigiano reggiano.

Repeat two more times.

Bake in the oven at 400°F for 30min.

Equipment Needed

Spice Level: