It's SQUASH season and that means lots of cozy, comforting and hearty recipes using some of our favourite kinds of squash like butternut! We love cooking with squash because it is so versatile and tasty and we also love how nutrient-dense it is. Squash is packed with vitamins such as vitamin C and beta-carotene (a precursor to vitamin A) which are important for eye health. Squash is also a great source of fiber which aids in gut health and digestion and will keep you feeling fuller for longer. This pasta sauce is creamy, velvety and rich and makes for the perfect fall or winter dinner recipe. What's great about this recipe is that you could add a bit more liquid when making it and BAM you have yourself a delicious butternut squash soup!
1 small-medium butternut squash
1 cup ricotta cheese
1 tbsp olive oil
½ cup milk of choice
¼ tsp nutmeg
salt & pepper to taste
handful of spinach
cooked pasta noodles of choice
Cut 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 mins and then let the squash cool.
Peel the skin off the squash and place the remaining squash in a blender or food processor. Add the ricotta, milk nutmeg, and salt + pepper and blend until smooth (you may need to add more milk depending on desired consistency).
Serve with your favourite pasta (we also added in a handful of spinach for extra greens).