Ingredients
Scale
- 1 Bag Mrs. Miller’s Spinach Noodles
- 2 Cups Butternut Squash, cubed
- 1 TBS Extra Virgin Olive Oil
- 6–10 Cloves Garlic
- 2 TBS Fresh Thyme Leaves
- 2 TBS Fresh Rosemary, chopped
- Crushed Red Pepper Flakes, to taste
- Kosher Salt and Black Pepper, to taste
For the Sauce
- 1/2 Cup Ricotta Cheese
- 2 TBS Butter, salted
- 1 TBS Fresh Sage, chopped
- 1 – 5oz bag of Baby Spinach
- 1/2 Cup Gouda Cheese, shredded
- 1/3 Cup Parmesan Cheese, grated
Instructions
- Preheat oven to 400° F.
- 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. Bake 30 minutes, until the squash is tender.
- Add the butternut squash, garlic, and ricotta to a food processor. Puree until smooth. Season with salt and pepper.
- 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.
- 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. Add bag of baby spinach and let it cook down.
- Add the pasta to the sauce, tossing to combine. If needed, thin the pasta sauce with a little of the reserved cooking water.
- Divide the pasta between plates. Top with parmesan. Twirl the pasta up. EAT and ENJOY.
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes