It truly is SQUASH year and that means tons of cozy, comforting and hearty recipes working with some of our favourite varieties of squash like butternut! We love cooking with squash because it is so versatile and tasty and we also appreciate how nutrient-dense it is. Squash is packed with vitamins these kinds of as vitamin C and beta-carotene (a precursor to vitamin A) which are essential for eye health. Squash is also a wonderful resource of fiber which aids in intestine wellness and digestion and will continue to keep you experience fuller for more time. This pasta sauce is creamy, velvety and abundant and tends to make for the ideal tumble or winter supper recipe. What’s good about this recipe is that you could incorporate a bit much more liquid when making it and BAM you have on your own a mouth watering butternut squash soup!
Lower the squash in two halves and scoop out the seeds. Brush all sides of the squash with olive oil and place the flesh side down on a lined baking sheet.
Bake at 400F for ~30 minutes and then enable the squash cool.
Peel the pores and skin off the squash and put the remaining squash in a blender or meals processor. Increase the ricotta, milk nutmeg, and salt + pepper and mix until smooth (you may well will need to insert a lot more milk dependent on preferred consistency).
Provide with your favourite pasta (we also added in a handful of spinach for further greens).