Butternut Squash & Ricotta Casserole

Butternut Squash & Ricotta Casserole

Butternut Squash & Ricotta Casserole


1 medium butternut squash, cubed

1 medium onion, chopped

1 tablespoon olive oil

3 cups egg noodles

1 cup ricotta cheese

For the bechamel sauce:

1 tablespoon butter

1 clove garlic, chopped

1/4 teaspoon dried mustard

1/4 teaspoon paprika

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon flour

2 cups whole milk

1/2 cup shredded Parmesan


Preheat your oven to 400˚F.

Coat a sheet pan with a drizzle of vegetable oil, and evenly distribute the cubed butternut squash and onion. Sprinkle with salt and pepper, and then bake for 20 minutes or until the edges of the onion have started to brown.

While the butternut squash is roasting, boil and drain the pasta, placing it in a 9-inch casserole.

In a medium saucepan, melt the butter, add the garlic, and cook for 2 to 3 minutes. Then add the dried mustard, paprika, salt, pepper, and flour, stirring to melt it into the butter. Cook for an additional minute and then add the milk, whisking until the sauce thickens. Remove from heat and add the parmesan cheese.

Scatter the roasted butternut squash mixture over the noodles and then dollop the ricotta cheese over the top in big scoops.

Pour the b├ęchamel sauce over the casserole and bake for 20 minutes. Serve with additional parmesan cheese.

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