October 17, 2010
1 small butternut squash
2 cups uncooked pasta
1 1/2T butter
1/4 cup all purpose flour
1 1/2 cups skim milk
1/3 cup chopped walnuts
1 cup ricotta
1/4 cup shredded parmesan cheese
2T shredded parmesan reggianno cheese
Preheat oven to 400°F. Cube a butternut squash into small, bite-sized pieces. Spray a pan with cooking spray or olive oil and put the cubed squash on top. Sprinkle salt to taste and grind fresh pepper over the cubes and spray with cooking spray on top. Roast for 1 hour, checking periodically to toss the pieces with a spatula. Poke cubes with a fork to ensure doneness.
Toast walnuts in the oven for 5 minutes - this can be in the oven with the butternut squash.
Boil water with some salt. Add 2 cups of pasta - whole wheat preferably - as instructed on the package.
Make a white sauce: In a medium saucepan, melt butter. Add flour, nutmeg, and more fresh ground pepper, and cook until bubbly. Add milk and wisk regularly until thickened (about 5-10 minutes on medium-low heat).
Add cooked pasta and cooked butternut squash to the white sauce, folding gently as the butternut squash may break apart if you move it too much. Move this to a baking dish. Top with tablespoonfuls of ricotta. Sprinkle on cheeses, walnuts, and extra nutmeg.
Bake covered with lid or foil for 20 minutes and then 5 minutes uncovered to crisp at the end.