Squash and Ricotta Pasta Bake

Photo taken by Krystle

Ingredients:

1 uncooked, small to medium-sized squash (butternut or acorn)
12 oz pasta of your choice (this recipe used Barilla's Piccolini Mini Pipe Carrot and Squash)
1 1/4 cup milk
2 Tbsp all-purpose flour
2 tsp minced garlic
1/2 tsp salt / additional salt for pasta water
1/4 tsp pepper
1 Tbsp fresh thyme
1/2 cup ricotta cheese
1/3 cup grated Parmesan cheese
1 lb ground sausage

Preparation for Squash:

•  Preheat oven to 375 degrees.  Coat a baking sheet with cooking spray or use non-stick foil to line the sheet.
• Cut squash in half and remove seeds.  Place squash, flesh side down on the baking sheet and bake until tender, about 20 minutes.
• Remove squash, scoop out the flesh into a bowl and set aside.

Preparation for Pasta Bake (start while squash is baking):

• Meanwhile, bring a large pot of salted water to a boil.  Halfway through the squash baking, cook pasta according to package directions.  Drain pasta and return to pot.
• While the pasta is cooking, fry ground sausage in a medium skillet until no longer pink.  Drain off excess fat and mix with pasta.
• In a medium saucepan, stir together milk, flour, garlic, salt and pepper.  Bring to a boil over medium heat (ensure you are stirring constantly so the milk doesn't burn).
• Reduce heat to a simmer, still stirring often, until thickened.  Remove from heat; stir in mashed squash and thyme.  Add sauce to pasta and stir.
• Once mixed, transfer pasta to a baking dish.  Dot with spoonfuls of ricotta and sprinkle the Parmesan cheese.