Butternut Squash Pasta
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.