Creamy Butternut Squash Pasta

By Unicorns in the Kitchen · 45 min

Ingredients

Instructions

1. Preheat the oven to 400°F and grease a baking sheet with cooking spray.
2. Peel the squash, cut it into 1-inch chunks, toss with the olive oil, spread in one layer on the sheet and roast for 25 to 30 minutes until fork tender. Keep 10 to 12 chunks aside for garnish.
3. While the squash roasts, cook the pasta according to the package. Reserve 1 cup of pasta water, then drain and set the pasta aside.
4. Blend the remaining roasted squash with the ricotta, oregano, paprika, salt, pepper, garlic and stock for about a minute until creamy and smooth.
5. Pour the sauce into a pan over medium heat and cook for 5 minutes. Add the pasta and 1/2 cup of the pasta water, and toss with tongs until well coated.
6. Serve topped with the reserved squash chunks, thyme sprigs and grated parmesan.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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