I have always been a fan of butternut squash and ricotta filled ravioli, but who wants to take the time to roll out ravioli pasta in their kitchen? This pasta dish has quickly become a staple in our kitchen during the Fall and Winter months. Not because it is simple to make, but it hits all the criteria of a great meal: simple, nutritious, and easy on the wallet! And I could only take so many bowls of butternut squash soup. The only gripe about working with butternut squash is peeling the darn thing. But I promise, once you are done with that chore, this recipe is smooth sailing!
Cooking time: 1 hr total. Serves 3-4.
Ingredients:
1) Butternut squash - peeled and cut into 1 inch cubes = Organic variety is around $4
2) Olive oil = $0.80 worth
3) Pasta - I like the texture of linguini fini with this = $2.19
4) Ricotta = $2.99
4) Spices: Fresh ground salt & pepper (S&P), Sage, Parmesan = around $1.40
5)*Pictured with sides: Bunch of organic red beets with leaves = $2.49
Special Cooking Equipment:
1) Large shallow baking pan
2) Pot for pasta
3) Optional: Blender/Immersion blender/Food Processor/Heck, a magic bullet!
Directions:
1) Preheat oven to 375.
2) Coat butternut squash with 2 tbsp olive oil, and s&p. Place butter nut squash pieces onto baking pan. Place in oven for 30 min. Or soft enough to pierce through.
3) Cook pasta according to box directions.
4) Remove squash from pan to processor. Mix 1-1.5 cup of ricotta.
5) In large bowl, blend items until squash pieces are mixed with ricotta, and sage. (If no processor used, mash squash with fork first then mix with cheese).
6) Add drained pasta to squash/cheese mixture and season with s&p, and freshly grated parmesan!
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