Butternut Squash And Ricotta Farfalle Bake Recipes

BUTTERNUT SQUASH AND RICOTTA FARFALLE BAKE

Steps:

• 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.
• 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!
• Scoop the squash out of skin with a large spoon and mash in a large bowl. Set aside.
• 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.
• Add thyme and season with salt and pepper again if desired.
• 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.
• Bake at 350 degrees for about 10-12 minutes, until the mixture is bubbly and the walnuts begin to brown.
• Enjoy!

BAKED PASTA WITH BUTTERNUT SQUASH AND RICOTTA

Steps:

• Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with cooking spray.
• Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.
• Meanwhile, bring a large pot of salted water to a boil. After squash has been roasting for about 10 minutes, cook pasta according to package directions; drain and return to pot.
• In a medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in mashed squash and 2 1/2 teaspoons of thyme. Add sauce to pasta; toss to mix and coat.
• Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan and walnuts. Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme.