Creamy Butternut Squash Pasta

It can be SQUASH year and that signifies heaps of cozy, comforting and hearty recipes using some of our favourite sorts of squash like butternut! We like cooking with squash since it is so adaptable and tasty and we also love how nutrient-dense it is. Squash is packed with natural vitamins these as vitamin C and beta-carotene (a precursor to vitamin A) which are vital for eye health and fitness. Squash is also a terrific source of fiber which aids in gut well being and digestion and will retain you experience fuller for for a longer time. This pasta sauce is creamy, velvety and abundant and would make for the great tumble or winter season supper recipe. What is actually wonderful about this recipe is that you could add a little bit additional liquid when building it and BAM you have on your own a delicious butternut squash soup!



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

  2. Bake at 400F for ~30 minutes and then enable the squash interesting.

  3. Peel the skin off the squash and position the remaining squash in a blender or foodstuff processor. Insert the ricotta, milk nutmeg, and salt + pepper and blend right up until easy (you could have to have to insert more milk dependent on desired consistency).

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

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