Step 1

Preheat the oven to 400 degrees F and coat a baking sheet with cooking spray.

Step 2

Slice the top and bottom of the butternut squash so you can stand it on a cutting board. Then cut it in half. Place each half on the cutting board and peel it. Then cut the butternut squash into 1-inch chunks.

Step 3

Toss the butternut squash chunks with the olive oil, arrange on the baking sheet in one layer and roast in the oven for 25 to 30 minutes until they are fork tender. Save 10-12 roasted squash chunks for garnish.

Step 4

While the squash is roasting, cook the pasta according to the packaging. Save 1 cup of pasta water, drain the pasta and set aside.

Step 5

Place the rest of the roasted butternut squash in a blender or the bowl of a food processor. Add in the ricotta, oregano, paprika, salt, pepper, garlic and stock. Blend for a minute or until creamy and smooth.

Step 6

Pour in the butternut squash pasta sauce into a pan over medium heat. Cook for 5 minutes. Add in the cooked pasta with 1/2 cup pasta water. Mix using a pair of tongs and ensure that the pasta is coated well with the sauce.

Step 7

Serve and top with fresh thyme and freshly grated parmesan.