Roasted Squash and Ricotta Pasta

Name: Roasted Squash and Ricotta Pasta
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 3 acorn squash (halved and seeds reserved ); 1/3 cup olive oil (divided); 2 clove garlic (minced); 1/2 tsp salt (divided); 1 tsp pepper (divided); 1/2 cup fresh sage leaves (patted dry); 10 oz Italpasta Artisan Penne Rigate ((approx. 3 cups dry)); 1 tbsp lemon zest; 3/4 cup grated Parmesan cheese; 1/2 cup chopped walnuts (toasted); 6 tbsp ricotta cheese; 1/2 baguette (cut into 12 slices, toasted)

Ingredients

3 acorn squash, halved and seeds reserved
1/3 cup olive oil, divided
2 clove garlic, minced
1/2 tsp salt, divided
1 tsp pepper, divided
1/2 cup fresh sage leaves, patted dry
10 oz Italpasta Artisan Penne Rigate, (approx. 3 cups dry)
1 tbsp lemon zest
3/4 cup grated Parmesan cheese
1/2 cup chopped walnuts, toasted
6 tbsp ricotta cheese
1/2 baguette, cut into 12 slices, toasted

Instructions

Preheat oven to 425°F (220°C). Brush acorn squash with 2 tbsp (30 mL) oil. Sprinkle with garlic and 1/4 tsp (1 mL) each salt and pepper. Arrange in single layer on parchment paper-lined baking sheet; bake for 40 to 45 minutes or until golden brown and tender. Scoop out pulp, leaving 1/2-inch (1 cm) border. Reserve squash shells; set aside. Mash squash pulp until smooth.
Heat remaining oil in small skillet set over medium heat; cook sage leaves for 2 to 3 minutes or until crispy. Strain and reserve oil; set aside.
Meanwhile, cook pasta according to package directions. Drain, reserving 1 cup (250 mL) cooking liquid. Toss together pasta, reserved cooking liquid, mashed squash, lemon zest, and remaining salt and pepper. Toss with Parmesan and walnuts.
Divide pasta mixture among reserved squash bowls. Top with dollop of ricotta and crispy sage leaves. Brush reserved sage oil over baguette toasts; serve with pasta.

Tips

Add cooked and crumbled Italian sausages for protein.

To toast baguette slices, arrange in single layer on baking sheet. Broil for 1 to 2 minutes per side or until golden brown and toasted.

Tips for Zero Food Waste

Sage stems: Add to soup and tomato sauces, or to water when boiling veggies like potatoes.

Penne Rigate: Toss penne with butter, cooking liquid and Parmesan for a quick Alfredo sauce or add pepper for cacio e pepe.

Garlic: Roast remaining cloves of garlic in the oven wrapped in foil or make confit garlic. Slow-cook in remaining olive oil on low heat until tender and soft.

Parmesan: Add rind to flavour soups or sauces. Make Parmesan crackers: Grate Parmesan and mound tablespoonfuls onto parchment paper-lined baking sheet. Bake in 400°F (200°C) oven for about 5 minutes or until golden and crisp. Let cool completely.

Nutritional Analysis

Calories: 590kcalCarbohydrates: 77gProtein: 20gFat: 25gCholesterol: 20mgSodium: 610mgFiber: 10gSugar: 3g