Butternut Squash Pasta Recipe with Baby Greens
Here's a great dinner recipe using fall fresh butternut squash, greens and ricotta cheese with pasta.
Ingredients
- 1 butternut squash peeled and diced into 1 inch cubes
- 1 5 oz . bag of baby greens I used kale, spinach and chard
- 4 tablespoons olive oil divided
- 1/2 cup ricotta cheese
- 2 cloves of garlic - minced or grated
- 1/2 cup of toasted pine nuts
- 1 pound of pasta
- 1/4 teaspoon of hot pepper flakes
Instructions
- Toss the butternut squash cubes in some olive oil and sprinkle with salt.
- Then roast them on a cookie sheet in a 400 degree oven for 20 minutes.
- Set aside.
- Once you have your pasta cooking in boiling water start the sauce.
- Saute the garlic in a large saute pan with some olive oil on medium heat.
- Add the greens and stir until slightly wilted.
- Add the squash and pepper flakes.
- Then add the ricotta cheese and combine well.
- Once your pasta is cooked add it the sauce and veggie mixture straight from the boiling water making sure to allow some of the pasta water to be included in the mix. Add as much pasta water as you like to make a little sauce.
- Transfer to a large bowl or platter and top with roasted pine nuts.
- Serve with Parmesan cheese.
Notes
If you can't find a nice green mix you can substitute spinach.
If you want a creamier pasta you can increase the amount of ricotta cheese.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 52gProtein: 17gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 11gCholesterol: 10mgSodium: 160mgFiber: 9gSugar: 4g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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