This creamy roasted garlic butternut squash pasta is a flavorful, warm, and satisfying winter meal. Serve with a side salad.
- 1 tablespoon olive oil
- 2 cups cubed butternut squash
- 6-10 cloves garlic
- 1 shallot
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon crushed red pepper
- Kosher salt and black pepper
- 1/2 cup ricotta cheese
- 1 pound long or short cut pasta
- 2 tablespoons salted butter
- 1 tablespoon fresh chopped sage
- 1/2 cup shredded gruyere cheese (or your favorite cheese of choice)
- 1/3 cup grated romano cheese
- Preheat the oven to 400 degrees F.
- On a baking sheet lined with parchment paper, toss together olive oil, butternut squash, garlic, thyme, 1 tablespoon rosemary, crushed red pepper, salt and pepper. Bake for 30-35 minutes.
- Add the butternut squash, garlic, shallot, and ricotta to a food processor. Puree until smooth. Season with salt and pepper.
- Bring a large pot of salted water to a boil. Cook the pasta and save 1 cup of pasta water.
- In a large skillet, melt together the butter, sage, and 1 tablespoon rosemary. Cook until the butter is browning, add the puree and 1/2 cup pasta water, stirring until combined. Mix in the cheeses.
- Add the pasta to the sauce, tossing to combine. If needed, use the rest of the pasta water.
Recipe compliments of Home Chef Sarah Biddle and OPL Community Member