Squash Ricotta Sage Pasta Bake Recipes

Steps:

• Heat the oven to 220C/fan 200C/gas 7. Toss the squash together with the olive oil in a roasting tin. Roast the squash for 30 mins until soft and golden. While the squash is roasting, mix the crème fraîche with half the Parmesan, then set aside.
• When squash is ready, leave to cool slightly, then peel the skin away from the flesh. In a separate bowl, beat the ricotta with the chopped sage and remaining Parmesan and fold through the squash with some seasoning, trying not to break it up too much.
• Assemble the bake by spreading a little of the crème fraîche mix over a gratin dish. Then lay some of the lasagne sheets over and splodge some of the ricotta and squash mix over the pasta with more crème fraîche. Use all the ricotta mix to fill the bake, but make sure you keep some crème fraîche for the top. Finally, spread the crème fraîche over the top layer of lasagne, then scatter with the whole sage leaves. The bake can now be frozen; defrost thoroughly before cooking. Bake for 25 mins until bubbling and golden, then serve cut into squares.

Steps:

• Using a vegetable peeler, peel one strip off of the first squash, lengthwise. Discard first strip (since it's all skin). Rotating the squash, continue peeling the squash so each strip has a thin sliver of skin. Once there is no skin left, use the peeler to slice around the remainder of the squash until you hit the seeds. Repeat with other two squashes.
• In a large pan over medium heat, heat enough oil to cover the bottom of the pan. Add garlic and red pepper flakes, and cook for 2-3 minutes. Once the garlic starts to turn golden, add the slivers of squash and a dash of salt and pepper. Using tongs, toss to coat and drizzle a little more oil if the squash looks dry. Cook for 3-4 minutes until the slivers start to wilt. At this point, add the tomatoes and cook for an additional 2-3 minutes.
• Remove the pan from heat and immediately stir in ricotta and fresh basil. Use the tongs to work the ricotta into a sauce, ensuring each strand of squash is coated.
• Serve immediately or at room temperature.

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the squash and shallots into a large roasting dish. Toss in the oil, season and roast for 40 mins, stirring once.
• Meanwhile, cook the pasta following pack instructions, reserving a few tbsp of cooking water. Place the spinach in a large colander and pour over boiling water to wilt. Allow to cool a little, then squeeze out as much excess water as possible. Pop into a bowl with two-thirds of the ricotta, the sage, lemon juice and zest, nutmeg and seasoning, then stir.
• Next, tip the ricotta mixture into the hot drained pasta. Stir, adding a few tbsp of the cooking liquid. Mix most of the roasted veg with the pasta. Divide into bowls and dot with the remaining ricotta and scatter over any final bits of veg.

Steps:

• Heat the oven to 400 degrees. Place the squash and garlic on a sheet pan. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast until the squash is very tender, 30 to 35 minutes, tossing twice throughout. While the squash roasts, bring a large pot of water to boil.
• Meanwhile, in a large (12-inch) skillet, heat the remaining 3 tablespoons olive oil over medium. When the oil is hot, add the sage and cook, tossing often, until the leaves begin to crisp, about 1 minute. Add the walnuts and a generous sprinkle of salt and cook, tossing often, until the sage leaves are lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer the sage and nuts to a paper towel-lined plate and wipe out the skillet. Let the mixture drain for 1 minute, then add it to a small bowl with the lemon zest; toss lightly and set aside.
• Working in batches if necessary, transfer the roasted squash and garlic to a blender or food processor, along with 1 cup stock, and blend until smooth and thick. The consistency should be somewhere between a purée and a thick soup. Add more stock as needed, if it seems too thick.
• Transfer the puréed squash to the reserved skillet and keep warm over very low heat. Meanwhile, add the pasta to the boiling water, along with 1 tablespoon salt, and cook until al dente. Just before draining, ladle 1/2 cup pasta water into a measuring cup and set aside.
• Drain the pasta and add it to the sauce. Toss to coat the pasta evenly, then, off the heat, add the 1/2 cup Parmesan and toss until the cheese is incorporated. Add a few tablespoons of the reserved pasta water if the sauce seems too thick. Season to taste with salt and pepper.
• Divide the pasta among shallow bowls and sprinkle the sage, walnut and lemon zest mixture on top, and serve with extra Parmesan on the side.

Steps:

• Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with cooking spray.
• Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.
• Meanwhile, bring a large pot of salted water to a boil. After squash has been roasting for about 10 minutes, cook pasta according to package directions; drain and return to pot.
• In a medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in mashed squash and 2 1/2 teaspoons 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 teaspoon of thyme.