Butternut Squash Pasta

Ingredients: makes 5 servings

• 10 oz protein pasta

• 10 oz butternut squash, cut into small cubes

• ½ yellow onion, sliced

• 2 cloves garlic

• 1 cup low-fat ricotta cheese

• 3 tbsp tomato paste

• Topping: parmesan, fresh basil

Instructions

1. Preheat the oven to 425°F. Line a baking sheet with foil and spray with oil. Evenly distribute the butternut squash, onion, and garlic on the pan. Spray lightly with oil and season with salt and pepper. Bake for 10–20 min until butternut squash is soft and lightly browned.

2. Prepare pasta according to box instructions. Save 1–2 cups of the pasta water before draining.
   3. Once butternut squash is slightly cooled, add to a blender with the ricotta cheese, tomato paste, and pasta water. Continue to add pasta water until you get a thin sauce.

   • Tip: Make the sauce thinner than you would expect. It tends to thicken in the fridge over time, so add more pasta water to thin it out.

3. Mix the cooked pasta and sauce together

4. Top with 2 tbsp of freshly grated parmesan and fresh basil

5. Optional: Add a few pieces of grilled chicken on top for extra protein.

6. Store in fridge. When you’re ready to eat, microwave for 1-2 min or until fully heated through.

   • Tip: If the sauce thickens throughout the week, add a splash of milk or heavy cream when reheating to loosen it back up. Continue adding until you reach your desired consistency

Macros (per serving- no chicken): 277 kcal, 18 g/pro, 48 g/carbs, 4 g/fat, 6 g/fiber