Creamy and unique this dish is a delight with each bite. The combination of fall flavors gets a tangy pop from the sun-dried tomatoes, making it the perfect dish for cooking while we are going from summer to fall weather. Serve by twirling into a neat pile and topping with sliced chicken, fresh grated parmesan, and a sprinkle of the crushed walnuts. Enjoy!
Makes 6 servings
Preparation Time: 10 minutes
Cook Time: 1 hour
Ingredients:
*1 tablespoon olive oil
*2 cups of butternut squash, once baked
*6 cloves of garlic
*1 + 1/2 teaspoons of dried thyme
*2 tablespoons fresh rosemary
*Black pepper + salt
*1/2 cup ricotta cheese
*1 pound of chicken breast
*1 pound of spaghetti
*2 tablespoons butter
*1/2 teaspoon of dried sage powder
*1/4 cup sun dried tomatoes
*1/3 cup grated parmesan
*1/4 cup crushed walnuts, toasted
Preparation:
*Preheat oven to 400F.
*Place a silicon liner on a baking sheet and rub olive oil, salt, and pepper, over the butternut squash, placing it skin side up on the pan with the garlic and 1 tablespoon of rosemary.
*Bake for around 50 minutes until squash is fork tender.
*Sprinkle salt and pepper over both sides of your chicken and let it sit for 10 minutes before sautéing in a pan over medium heat. Once cooked, set aside to rest for 10 minutes before slicing into strips.
*Cook the pasta in a pot of boiling salted water, according to package instructions, until al dente. Set aside 1 cup of pasta water before draining.
*Combine 2 cups of butternut squash, 1/2 cup of pasta water, the roasted garlic and rosemary, and ricotta cheese in a blender. Puree until smooth.
*In a large skillet, add the butter, sage, sun dried tomatoes, and remaining tablespoon of rosemary. Heat until the butter is browning and then pour in the butternut puree and remaining 1/2 cup of the pasta water, stir until combined. Add in parmesan and stir until melted.
*Pour the pasta into the sauce and toss to combine. Add a bit more pasta water if the sauce is still too thick.
*Serve with extra grated parmesan and a sprinkle of crushed walnuts. Enjoy!
