Ingredients

For the sauce:

• 1 medium to large butternut squash
• 1 medium head of garlic (cut off the top)
• 1 medium shallot (peeled)
• 1 cup ricotta cheese
• Olive oil
• Salt + pepper

Remaining ingredients:

• 1 pound Italian sausage (member used spicy chicken sausage removed from the casing)
• 1 box pasta of choice (member used rigatoni)

Directions

To prep the sauce:

1. Preheat oven to 375 F
2. Cut the butternut squash lengthwise and take out the seeds.
3. Season with olive oil, salt and pepper
4. Place on a baking sheet facedown (skin facing up)
5. Place the head of garlic (top removed) along with the peeled shallot on a piece of foil.
6. Season the garlic & shallot with salt, pepper and olive oil
7. Scrunch up the foil to enclose the garlic and shallot, placing on the same pan as the butternut squash
8. Bake until the squash is soft, about 30-40 minutes
9. Let cool
10. Remove the roasted garlic cloves from the bulb and discard the skin
11. Place the meat of the butternut squash, roasted shallot and garlic cloves and ricotta cheese into a blender and blend until smooth.