Preheat oven to 425°F. Cut butternut squash in half and scoop out the seeds. Place the cut sides down in a large baking dish and fill with 1/4” water. Bake butternut squash until tender, 45 – 55 minutes. Remove from oven and let cool slightly.

While the squash bakes, bring a pot of water to a boil with a pinch of salt. Add pasta and cook until just tender. Drain and set aside. Reduce oven to 375°F.

From the butternut squash, measure out 2 cups of the squash. Place in a food processor along the shallot, sage, salt and pepper. Pulse until squash is smooth. Add in vegetable broth and pulse until well-combined.

In a small baking dish, place a third of the squash puree in the bottom. Add half the noodles, followed by the ricotta. Top the ricotta with the next third of the sauce, then the remaining noodles. Finish with remaining sauce and shredded mozzarella.

Bake pasta for 25 – 30 minutes at 375°F. Cheese should be browned. Remove and serve warm.

NOTES

This dish would work well with any type of squash puree, pumpkin, or sweet potatoes.

For more flavor, ricotta can be subbed out for blue cheese or gorgonzola.

Any small shape of pasta would work – I usually use what I have on hand.