Ingredients

• 1 small butternut squash
• 200g Benna Light Irkotta
• 2 cloves of garlic
• 200g pasta
• 250ml Benna Fresh cream
• 1 egg
• 100g of Parmesan cheese
• 1 tsp of nutmeg
• Sage
• Fresh parsley
• Salt and pepper

Instructions

1. Cut the butternut squash in half, add olive oil, 4 cloves of garlic , salt and pepper. Bake for 25 minutes or until its soft and tender on 200C
2. Remove the garlic, Scoop the butternut squash with a spoon and transfer into a large bowl.
3. Mash the butternut squash, mix the ricotta, egg , 50g of Parmesan cheese, salt and pepper.
4. Boil the past for 5 minutes.
5. In a small saucepan add the Benna Fresh Cream, 50g of cheese, 1 tsp of nutmeg, salt and pepper. Cook the cream until the cheese is melted.
6. Add the cream at the bottom of the baking tray. Leaving a bit for topping.
7. Transfer the Benna Light Irkotta mixture into a piping bag and start filling the pasta.
8. Add each pasta next to each other, add more cream on top , cheese , fresh parsley and sage.
9. Bake for 15 minutes.