- 1 medium butternut squash
- 4 ounces dried whole wheat shell pasta
- 1 medium shallot, diced
- 1 tablespoon minced sage
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable broth
- 3/4 cup fresh ricotta*
- 2 ounces grated mozzarella
- Preheat oven to 425˚. Cut butternut squash in half and scoop out the seeds. Place the cut sides down in a large baking dish and fill with 1/4″ water. Bake butternut squash until tender, 45-55 minutes. Remove from oven and let cool slightly.
- While the squash bakes, bring a pot of water to a boil with a pinch of salt. Add pasta and cook until just tender. Drain and set aside. Reduce oven to 375˚.
- From the butternut squash, measure out 2 cups of the squash. Place in a food processor along the shallot, sage, salt, and pepper. Pulse until squash is smooth. Add in vegetable broth and pulse until well combined.
- In a small baking dish, place 1/3 of the squash puree in the bottom. Add 1/2 the noodles followed by the ricotta. Top the ricotta with the next 1/3 of the sauce, then the remaining noodles. Finish with remaining sauce and shredded mozzarella.
- Bake pasta for 25-30 minutes at 375˚. Cheese should be browning. Remove and serve warm.
1. This dish would work well with any type of squash puree, pumpkin, or sweet potatoes.
2. *For more flavor, ricotta can be subbed out for blue cheese or gorgonzola
3. Any small shape of pasta would work- I usually use what I have on hand.