butternut squash noodle kugel

Ingredients

• 1
  
  small-medium butternut squash, peeled, seeded and chopped
  
• 2
  
  cloves garlic
  
• 3
  
  leaves sage, chopped
  
• 1
  
  teaspoon freshly ground nutmeg
  
• 1
  
  teaspoon sea salt
  
• 
  
  freshly cracked black pepper (to taste)
  
• 1 1/2
  
  teaspoons cinammon
  
• 2
  
  tablespoons extra virgin olive oil
  
• 1
  
  small container ricotta cheese (regular or low fat will work fine)
  
• 1
  
  large egg
  
• 2
  
  teaspoons brown sugar
  
• 1 package
  
  broad egg noodles
  
• 1
  
  Small container sour cream
  

Directions

1. Preheat oven to 350 degrees. Peel seed and chop the squash. Arrange on a baking sheet. Top with all the spices and oil. Toss pieces with your hands to evenly coat the squash. Bake until tender.
2. While the squash is baking, cook the pasta to al dente following package instructions. Strain reserving 1/4 cup of pasta water. Set aside to cool. Mash or puree the cooked squash with the reserved water and 1/2 the sour cream, set aside in a bowl to cool.
3. Beat the egg with the brown sugar in a small bowl.
4. In a large mixing bowl gently combine the squash puree, noodles, beaten egg, remaining sour cream and ricotta cheese. Empty mixture into a casserole pan. preferably a deep rectangular cake pan or similar. Bake at 350 for approximately 20 minutes. Serve immediately or allow to cool and refrigerate covered. Can be served warm or cold.