Winter Squash with Penne and Ricotta

Hey everyone! I hope the weekend treated you nicely since today was so gloomy. Last night we went to Wabi Sabi and visited with my Aunt Terre and Uncle Arthur while they were in town from Colorado. Tonight we had a squash dish with my two favorite things, pasta and cheese. The house smelled like pumpkin and that threw Jake off but it was a goo vegetarian meal. This one was especially for you Kim.

Winter Squash with Penne and Ricotta 

• 2.5lbs Butternut squash, peeled, halved, and seeded 
• 1 Tbs olive oil
• 1 Cup onions, diced 
• 3 Cups chicken broth (or vegetable broth)
• 1 Tsp salt
• 12oz Penne 
• 1 Cup Ricotta 
• 1/2 Tsp sage 
• 2 Tbs parsley
• 1/4 Cup Parmesan 
• 1 Cup pecans 

Combine all except for Parmesan and pecans in the pressure cooker and cook for 8 minutes. Release pressure and add Parmesan and pecans and stir together and serve!

The pecans added a crunchy texture layer, the squash was rich and tender. The cheese added a creamy essence to the dish. This could also make a great side dish paired with chicken or beef. I haven't decided what I am making tomorrow night but we have 4 more meals left before we get into next month. Stay tuned!!