Butternut Squash and Ricotta Farfalle Bake |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I saw a few recipes similar to this during my Love for Ricotta Cheese phase and came up with this recipe when I had tons of leftover butternut squash from my mother in law's garden. Its pretty good...my son loved its sweetness! Ingredients:
2 lbs butternut squash |
12 ounces whole wheat farfalle pasta |
1 1/4 cups fat-free half-and-half |
2 tablespoons flour |
2 garlic cloves, minced |
1/2 cup part-skim ricotta cheese, fresh |
1/3 cup parmiggiano-reggiano cheese, fresh grated |
1/4 cup walnuts, chopped |
1 tablespoon thyme, fresh, stems removed |
salt, to taste |
pepper, to taste |
Directions:
1. Cut the squash in half length-wise and remove seeds. Roast in a 350 degree oven until softened (about 40 minutes). Remove from oven and cool.
2. Cook pasta according to package directions minus 2 minutes. Don't forget to salt the boiling water. Drain and set aside. Do not add oil or cold water to pasta!
3. Scoop the squash out of skin with a large spoon and mash in a large bowl. Set aside.
4. In a large sauce pan, mix together milk, flour, garlic, salt, and pepper over medium high heat. Whisk continuously until the mixture comes to a boil. Reduce heat to a low simmer until it is thickened. Do not burn. Remove from heat and add to squash mixture. Stir until smooth.
5. Add thyme and season with salt and pepper again if desired.
6. Add pasta and cheese to the squash mixture and gently stir. Transfer pasta/squash mixture to individual ramekins or casserole dishes. Top each with a sprinkle of the walnuts.
7. Bake at 350 degrees for about 10-12 minutes, until the mixture is bubbly and the walnuts begin to brown.
8. Enjoy!
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