Butternut Squash Pasta

This was a recipe I found when trying to find things with vegetables that we may like. It is actually a Weight Watcher recipe but I'm not good at measuring things so technically there is probably more cheese and nuts than there should be. It tasted pretty good. It wasn't great but I think if there had been a little more sauce, or a tad more cheese, it might have been a little better. I would make it again.

Butternut Squash Pasta

cooking spray
20 oz butternut squash, fresh, peeled, and cubed
12 oz uncooked whole wheat pasta, penne
1 1/4 c skim milk
2 Tb all purpose flour
2 tsp minced garlic
1/2 tsp salt
1/4 tsp pepper, or to taste
1 Tb thyme, fresh, chopped, divided (or I just used a small dash of dried, probably 1/2 Tb)
1/2 c park skim ricotta cheese
1/3 c grated parmesan
1/4 c chopped walnuts, toasted

Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. (I sprinkled with a little olive oil, sea salt, and pepper)

Heat oven to 375 degrees. Place squash on prepared baking sheet; roast 20 to 30 minutes until tender. Place in large bowl and mash.

Meanwhile, bring a large pot of water to a boil. After squash has been roasting for about 1o minutes, cook pasta according to directions; drain and return to pot.

In medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium high heat, whisking frequently; reduce to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in mashed squash and 2 1/2 tsp of thyme. Add sauce to pasta; toss to mix and coat.

Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with parmesan and walnuts. Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 tsp thyme.