Butternut Squash Pasta

Sweet and savory with a burst of fluffy garlic ricotta

Ingredients:

Sprouts Farmers Market Butternut Squash Pasta Sauce (25 oz) – See image at end of page
Sprouts Farmers Market Pumpkin Shaped Zucchette Pasta (14 oz) – See image at end of page
1/3 cup finely chopped walnuts
15 oz whole milk ricotta
2 heads garlic
1 tsp ground sage
2/3 tsp ground thyme
1/3 tsp salt
Block of parmesan cheese

Steps:

  1. Boil pasta in salted & boiling water. These pasta are very thick and will take a long time to fully cook. Begin checking pasta if it’s cooked at 15 minutes and drain when the pasta is cooked to your liking. I cooked mine for ~25 minutes
  2. Once pasta is drained, put it back in the pot and add the butternut squash pasta sauce
  3. Finely chop (1/3 cup) walnuts and add to the pasta
  4. On a baking sheet, cut two heads of garlic in half. Add olive oil and roast in a 400 degree oven for 25 minutes
  5. Take garlic out of oven and cool
  6. Scoop out the soft garlic into a bowl and add (1 tsp) ground sage, (2/3 tsp) ground thyme, and (1/3 tsp) salt with (15 oz) ricotta
  7. Scoop the ricotta mix into your bowl of pasta, and freshly grind parmesan cheese. Please don’t use the already shredded parmesan cheese.
  8. Enjoy!