Butternut Squash And Ricotta Farfalle Bake

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 lbs butternut squash
• 12 ounces whole wheat farfalle pasta
• 1 1/4 cups fat-free half-and-half
• 2 tablespoons flour
• 2 garlic cloves, minced
• 1/2 cup part-skim ricotta cheese, fresh
• 1/3 cup parmiggiano-reggiano cheese, fresh grated
• 1/4 cup walnuts, chopped
• 1 tablespoon thyme, fresh, stems removed
• salt, to taste
• pepper, to taste

Recipe

• 1 cut the squash in half length-wise and remove seeds. roast in a 350 degree oven until softened (about 40 minutes). remove from oven and cool.
• 2 cook pasta according to package directions minus 2 minutes. don't forget to salt the boiling water. drain and set aside. do not add oil or cold water to pasta!
• 3 scoop the squash out of skin with a large spoon and mash in a large bowl. set aside.
• 4 in a large sauce pan, mix together milk, flour, garlic, salt, and pepper over medium high heat. whisk continuously until the mixture comes to a boil. reduce heat to a low simmer until it is thickened. do not burn. remove from heat and add to squash mixture. stir until smooth.
• 5 add thyme and season with salt and pepper again if desired.
• 6 add pasta and cheese to the squash mixture and gently stir. transfer pasta/squash mixture to individual ramekins or casserole dishes. top each with a sprinkle of the walnuts.
• 7 bake at 350 degrees for about 10-12 minutes, until the mixture is bubbly and the walnuts begin to brown.
• 8 enjoy!