We celebrated our Christmas a few days early and I wanted to do something festive but not to repetative. Although we are looking forward to a delicous traditional Christmas dinner at Grandma Mary's house.
As soon as I found these noodles at World Market I knew exactly what I was going to make for our small family Christmas feast. Check these out!
Additional shredded Parmigiano-Reggiano
1 8oz carton of ricotta cheese- I prefer whole milk. So rich and creamy
1 Large egg
½ cup grated Parmigiano-Reggiano
1 tsp onion powder
1 tsp garlic powder
1 tsp pumpkin pie spice
Salt and pepper
2 Tbs butter
2 Tbs flour
2 ½ Cups milk
1 box frozen pureed butternut squash thawed
Sprig of sage
Sprig of thyme
2 tsps pumpkin pie spice
Preheat oven to 350 degrees
Bring large pot of water to boil and cook noodles by following package directions. Meanwhile in a small bowl, mix together ricotta mixture and set aside.
In a medium sauce pan melt butter over medium heat. Add flour and whisk until butter and flour are incorporated. Lower heat to medium low. Slowly whisk in first 1/2 cup of milk until all is incorporated and there are no lumps. Add the rest of the milk an continue to whisk. Salt and pepper the mixture. Add pumpkin pie spice and the whole sprigs of sage and thyme. Keep them whole so you can remove them later. Bring the mixture to a low boil until thickened. Remove the herbs and stir in the thawed butternut squash puree. Once completely incoporated turn heat off and cover until noodles are done.
Once the pasta is drained, begin assembling. Spoon about 1/2 cup of the butternut squash mixture in the bottom of the 8X8 pan. Add enough noodles to cover the bottom. This will differ depending on brand.