It really is SQUASH time and that means a lot of cozy, comforting and hearty recipes using some of our favourite forms of squash like butternut! We love cooking with squash mainly because it is so adaptable and delicious and we also adore how nutrient-dense it is. Squash is packed with vitamins these kinds of as vitamin C and beta-carotene (a precursor to vitamin A) which are essential for eye health and fitness. Squash is also a great source of fiber which aids in gut wellness and digestion and will hold you sensation fuller for for a longer period. This pasta sauce is creamy, velvety and abundant and can make for the excellent drop or wintertime supper recipe. What is excellent about this recipe is that you could insert a little bit extra liquid when making it and BAM you have you a delicious butternut squash soup!
Reduce the squash in two halves and scoop out the seeds. Brush all sides of the squash with olive oil and location the flesh side down on a lined baking sheet.
Bake at 400F for ~30 minutes and then let the squash cool.
Peel the pores and skin off the squash and place the remaining squash in a blender or food items processor. Incorporate the ricotta, milk nutmeg, and salt + pepper and blend right up until easy (you may well require to incorporate extra milk depending on preferred consistency).
Serve with your favourite pasta (we also extra in a handful of spinach for further greens).