There was a lonely butternut squash hanging out on my kitchen counter for a few weeks that needed to be used and needed friends, such as sage, walnuts, parmesan cheese and dried cranberries. I knew all these flavors were great together from previous recipes. But what canvas on which to paint these flavors, you may ask? How about whole wheat Penne?
Butternut Squash Pasta
1 butternut squash (peeled, chopped, steamed in the microwave until soft-in a large bowl with a spash of water and covered with clear wrap)
2 cloves minced garlic
1 teaspoon nutmeg
1/2 cup ricotta cheese
1/2 cup milk
salt and pepper to taste
-Put all these in the blender and blend until smooth.
1 package whole wheat penne pasta-boiled by package instructions
-Once pasta is boiled toss in the butternut squash mixture. Serve topped with as much as you want of the following:
Toasted chopped walnuts
This recipe makes quite a lot, so I would recommend storing it in a large tupperware and waiting until right before serving to add the beautiful toppings.