Pasta with butternut squash and ricotta sauce

What’s not to love about butternut squash? It has a sweet and nutty taste and a beautiful orange flesh. When it ripens it gets sweeter and richer with a deeper orange color. I love that you can use it for savory as well as sweet recipes.

This is a pretty easy and fast dish to make and so delicious! I love the color that the butternut squash gives to the dish. It changes from pesto and red sauce!

INGREDIENTS FOR 2 SERVINGS

• 4 – 6 oz. dry pasta

• 2 cups butternut squash diced

• 1 clove garlic

• salt and pepper

• cup ricotta cheese

• ¼ tsp rubbed sage

• ⅓ cup butternut squash water

• a dash of onion powder

• a pinch of red pepper flakes

• shaved Parmesan

• ½ teaspoon chives chopped

• a drizzle of garlic olive oil

• a pinch of Maldon sea salt flakes
  

INSTRUCTIONS

• Cook the pasta according to packaging.
  

• In a medium saucepan put the water to boil and cook the butternut squash until tender.
  

• In a blender or food processor add the cooked butternut squash, garlic, salt and pepper, ricotta, rubbed sage, butternut squash water and onion powder.
  

• Blend until well combined and you have a creamy consistency. It goes pretty fast! Toss the sauce over the cooked pasta and mix.
  

• Plate the pasta and add the shaved Parmesan, a pinch of red pepper flakes, a pinch of cracked black pepper, the chopped chives, a few drops of garlic olive oil and a pinch of sea salt flakes!!!

Bon appétit!

Special thanks to @modernmoni for the beautiful pasta from Dolce Italia Foods San Francisco that you gave me. I can’t believe I’ve made so many different recipes with these.