Does anyone else have a weakness for pasta? Especially when it’s filled with creamy ricotta and sweet butternut squash. This dish is pure comfort food, but it’s still on the healthy side…I think.
1/2 of a medium butternut squash, fresh, peeled and cubed
1/2 teaspoon table salt
1 box of whole wheat penne
2 tablespoons all-purpose flour
2 teaspoons garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh thyme, chopped, divided
1 cup vegan ricotta (I used THIS RECIPE)
1/3 cup vegan parmesan cheese (optional)
1/3 cup vegan mozzarella (optional)
Preheat oven to 375ºF. Coat a baking sheet with cooking spray and lightly grease a baking/casserole dish.
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. Cook pasta according to package directions (minus a minute or two to keep it “al dente”). Drain.
Stir thyme, garlic, salt and pepper into mashed squash. Toss gently with pasta.
Transfer pasta mixture to prepared baking dish; Add dollops of ricotta, and sprinkle with parmesan and mozzarella. Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven serve while hot.