* Roasted Butternut Squash Pasta
Organic Butternut Squash, 3.3lb. THUMBNAIL
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Organic Garlic Bulb, ea. THUMBNAIL
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Organic Thyme Bunch, ea. THUMBNAIL
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ORGANIC ROSEMARY WHOLE , 0.2oz. THUMBNAIL
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Morton & Bassett Red Chili Flakes, 1.3oz. THUMBNAIL
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Sliced Prosciutto, 3oz. THUMBNAIL
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Organic Valley Ricotta Cheese, 15oz. THUMBNAIL
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Marella Organic Mezze Penne Pasta, 1.1lb. THUMBNAIL
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Organic Valley Salted Butter, 16oz. THUMBNAIL
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Organic Sage Bunch, ea. THUMBNAIL
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Red Apple Bourbon Gouda Cheese, 8oz. THUMBNAIL
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Roasted Butternut Squash Pasta

  • ·         1 tablespoon extra virgin olive oil
  • ·         2 cups cubed butternut squash
  • ·         6-10 cloves garlic
  • ·         2 tablespoons fresh thyme leaves
  • ·         2 tablespoons chopped fresh rosemary
  • ·         crushed red pepper flakes
  • ·         kosher salt and black pepper
  • ·         8 slices prosciutto
  • ·         1/2 cup ricotta cheese
  • ·         1 pound pasta
  • ·         2 tablespoons salted butter
  • ·         1 tablespoon fresh chopped sage
  • ·         1/2 cup shredded gouda cheese
  • ·         1/3 cup grated parmesan cheese

1. Preheat oven to 400° F.

2. On a baking sheet, toss together the olive oil, butternut squash, garlic, thyme, 1 tablespoon rosemary, and a pinch each of red pepper flakes, salt, and pepper. Arrange the prosciutto around the squash. Bake 20 minutes, check the prosciutto, then bake another 10-15 minutes, until the squash is tender.

3. Add the butternut squash, garlic, and ricotta to a food processor. Puree until smooth. Season with salt and pepper.

4. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.

5. In a large skillet, melt together the butter, sage, and 1 tablespoon rosemary. Cook until the butter is browning, then add the butternut puree and 1/2 cup pasta cooking water, stirring until combined. Melt in the gouda and parmesan.

6. Add the pasta to the sauce, tossing to combine. If needed, thin the pasta sauce with a little of the reserved cooking water.

7. Divide the pasta between plates. Top with parmesan and prosciutto. Serves 6. (Half Baked Harvest)

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