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Butternut Squash Pasta

Ingredients  Butternut squash Bag of baby greens or spinach Ricotta cheese Garlic Pine nuts Pasta Hot pepper flakes

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Peel butternut squash, remove seeds and cut into 1-inch pieces.

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Toss with olive oil, salt and pepper and roast for 20 minutes at 400 degrees.

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Saute garlic and  greens in olive oil in a large pan. Add roasted squash and pepper flakes and ricotta cheese. Add just cooked pasta straight from the water pot including pasta water to create a sauce.

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Transfer to a serving bowl and top with toasted pine nuts. Serve with lots of grated Parmesan cheese.

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