Butternut Squash Casserole

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1 butternut squash, cut in half lengthwise
1 lb pasta, preferably bowties or penne
1 tsp salt
1 15 oz container ricotta cheese
2 eggs
2 cloves garlic, diced
1 cup parmesan cheese, divided
1/2 cup walnuts (optional)
1. Roast the butternut squash on a baking sheet flesh side up at 400 degrees for 25-30 minutes, until easily pierced with a fork. While the squash roasts, boil the pasta (add 1 tsp salt to the water) until just al dente. While the pasta cooks, whisk together the ricotta, eggs, garlic, and ½ cup Parmesan cheese in a large mixing bowl. Drain pasta and return to the pan off heat.
2. When the squash comes out of the oven, reduce temp to 350. Let the squash cool for about 5-10 minutes, then scrape the flesh into the ricotta mixture, stirring it all to combine, then add the pasta to combine. Grease a 9x13 baking dish, then pour the mixture into it. Top with the rest of the Parmesan and the chopped walnuts, if using. Bake for 30-40 minutes until bubbling and the cheese is just browning. Let cool for a few minutes before serving.
from vocalpoint.com
Dish   Main Dish

Candace Trotter

Member since Nov 2009

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