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Adapted from a Giahotty (Giada De Laurentiis) recipe. We added the ricotta and took out the shrimp from the original.
Ingredients
Makes 4 servings
- 1lb cubed butternut squash
- 1 cup chicken (or vegetable) stock
- 2 large garlic cloves - roughly chopped
- ½ - ¾ cup milk
- ¼ cup ricotta (a few tsp per plate)
- Generous handful of fresh basil - chopped
- Parmesan to taste
- Salt and pepper to taste
- Olive oil
- Pasta for 4 (rigatoni)
Preparation
Put the pasta on to boil.
Saute squash in oil and season to taste, after approximately 5 minutes, add garlic. Once the squash has caramelized, add stock and cook until soft. Puree mixture and return to pan, add milk to desired consistency and simmer for 2-3 minutes. When ready to serve add cooked pasta, parmesan and basil to the sauce and stir. Top with a few tsp of ricotta and serve.
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