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Butternut squash pasta

Continuing our autumn trend we wrote down this recipe from a Giahotty (Giada De Laurentiis) TV show. We did change it a little bit by adding ricotta and taking out the shrimp from the original recipe. If you don’t want it to be too heavy add a little more milk to the sauce. Very tasty, very comforting and a perfect meal for a cold winter evening.

Preparation time
Cooking time


  • 1lb cubed butternut squash
  • 1 cup chicken (or vegetable) stock
  • 2 large garlic cloves – roughly chopped
  • ½ – ¾ cup milk
  • ¼ cup ricotta (a few tsp per plate)
  • Generous handful of fresh basil – chopped
  • Parmesan to taste
  • Salt and pepper to taste
  • Olive oil
  • Pasta for 4 (rigatoni)

Put the pasta on to boil.

Saute squash in oil and season to taste, after approximately 5 minutes, add garlic. Once the squash has caramelized, add stock and cook until soft. Puree mixture and return to pan, add milk to desired consistency and simmer for 2-3 minutes. When ready to serve add cooked pasta, parmesan and basil to the sauce and stir. Top with a few tsp of ricotta and serve.


One Comments

  1. That sounds great! I’ve made something similar with goat cheese and liked it a lot.

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