1/3 cup grated parmesan cheese, parmigiano-reggiano recommended
1/4 cup chopped walnuts, toasted
Add To Shopping List
Let's Make It
Preheat oven to 375°F. Coat a baking sheet with cooking spray. Coat a 2 1/2 to 3 quart baking dish with 2 sprays of cooking spray. Place squash on prepared baking sheet; roast until tender, about 20-30 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; drain and return to pot.
In a medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat, whisk frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in mashed squash and 2 1/2 tsp. of thyme. Add sauce to pasta; toss to mix and coat.
Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with parmesan and walnuts. Bake until top is lightly brown in a few spots, about 15-20 minutes; remove from heat and sprinkle with remaining 1/2 tsp. thyme.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.