A creamy vegetarian pasta with butternut squash, ricotta, garlic, and oregano.
80 gRicotta
25 gButter
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20 gParmesan cheese
220 gButternut Squash
2 clovesGarlic
2 gOregano
150 gPasta
To tasteSalt
To tasteBlack Pepper
Dice the butternut squash and mince the garlic.
Roast butternut squash with salt and black pepper at 210°C / 410°F for 22 minutes until soft.
Boil the pasta for 10 minutes until tender, then drain.
Melt butter with garlic, then toss pasta with squash, ricotta, oregano, parmesan, salt, and black pepper.