Butternut Squash Pasta Sauce

Pasta will always be one of our all time favorite comfort foods. We could eat it every day. One of the reasons this is true, is that pasta dishes afford such great opportunities for diversification, first because there are so many varieties of pasta and second because there are limitless variations of sauces.

We are particularly fond of pairing pasta with squash when we need a change from tomato-based sauces. Stonewall Kitchen has created a creamy squash sauce that makes this possible with very little effort. This savory sauce has the delightful delicate flavor of butternut, enhanced with the sweet taste of apples and brown sugar. Top your favorite ravioli or any pasta and create a satisfying and fantastic meal that’s perfect any time of year.

Each jar of Butternut Squash Pasta Sauce contains 18.5oz. or 524g.

Butternut Squash Lasagna Serves 4-6

• 8 sheets no boil lasagna
• 15 ounces ricotta cheese
• 1/2 cup cream
• 1 egg yolk, slightly beaten
• Pinch of ground nutmeg
• ½ teaspoon salt
• 5 ounces frozen spinach, thawed, cooked, drained well
• 2 tablespoons olive oil
• 2 cups mushrooms, sliced
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1 jar Stonewall Kitchen Butternut Squash Sauce

Preheat oven to 350 degree F. Lightly grease an 8 x 8-inch baking dish. Place sheets of no boil pasta in hot water in a 9 x 13-inch baking dish; make sure pasta does not stick together while it soaks 10 – 15 minutes. Drain off water. Keep pasta separated so the sheets do not stick.

In a medium size bowl combine the ricotta cheese, cream, egg yolk, pinch of nutmeg, salt, spinach and 1/2 cup shredded mozzarella cheese.

In a medium size sauté pan heat the olive oil. Add the mushrooms and salt and pepper to taste. Sauté mushrooms until tender and moisture has evaporated.

Spread a small amount of sauce on the bottom of the baking dish. Place two sheets of lasagna side-by-side. Spread 1/3 ricotta mixture over pasta, spread 1/3 cooked mushrooms over ricotta and 1/3 spinach, and 1/2c of mozzarella - top with 1/4 jar Butternut Squash Sauce. Repeat layers of ricotta, mushrooms, spinach, mozzarella and sauce two more times. Top with the last two sheets of lasagna.

Bake in 350 degree F oven 30 minutes or until the cheese has melted and the sauce is bubbling. Allow dish to sit 10 minutes before serving.