Creamy Butternut Squash Pasta

It is SQUASH time and that indicates a lot of cozy, comforting and hearty recipes employing some of our favorite varieties of squash like butternut! We appreciate cooking with squash for the reason that it is so flexible and delicious and we also love how nutrient-dense it is. Squash is packed with vitamins this sort of as vitamin C and beta-carotene (a precursor to vitamin A) which are important for eye overall health. Squash is also a fantastic supply of fiber which aids in gut wellbeing and digestion and will continue to keep you feeling fuller for for a longer period. This pasta sauce is creamy, velvety and loaded and can make for the best fall or winter season dinner recipe. What is good about this recipe is that you could add a little bit far more liquid when creating it and BAM you have on your own a delightful butternut squash soup!



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

  2. Bake at 400F for ~30 mins and then let the squash neat.

  3. Peel the pores and skin off the squash and put the remaining squash in a blender or food items processor. Increase the ricotta, milk nutmeg, and salt + pepper and blend right up until smooth (you could need to include much more milk relying on ideal consistency).

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

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