Creamy Butternut Squash, Mushroom And Ricotta Penne

• 1 1/3 lbs butternut squash, peeled, seeded and chopped
• 9 oz portobello mushrooms, chopped
• 2 tbsp olive oil
• 2 tsp thyme leaves, plus additional, to serve
• 2 cloves garlic, unpeeled
• 1 pkg (1 lb) penne pasta
• 9 oz tomatoes (canned or fresh), crushed
• 1/4 cup heavy cream
• 1/3 cup ricotta cheese

1. Preheat the oven to 400u0b0F. Line a large baking pan with parchment paper. Arrange squash and mushrooms on prepared pan and drizzle with oil. Sprinkle with thyme and season to taste. Wrap garlic in foil and place on pan.
2. Bake 30-35 mins, until squash is tender.
3. Cook pasta in large saucepan of boiling salted water according to package directions.
4. Squeeze garlic from skins and mash with a fork. Place garlic, 1/2 of the squash, tomatoes and cream in a blender. Add any roasting juices from mushrooms. Blend until smooth. Season to taste.
5. Drain pasta and return to pan with squash puree; toss to coat. Add remaining pumpkin and mushrooms. Serve topped with ricotta and additional thyme.

butternut squash, portobello mushrooms, olive oil, thyme, garlic, penne pasta, tomatoes, heavy cream, ricotta cheese

Taken from recipes-plus.com/api/v2.0/recipes/30944 (may not work)