Baked Pasta with Butternut Squash and Ricotta

INGREDIENTS

20 oz

Butternut squash, fresh

2 tsp

Garlic

1 tbsp

Thyme, fresh fresh

12 oz

Pasta penne, whole wheat

2 tbsp

All-purpose flour, white

1/4 tsp

Black pepper, freshly ground, or to taste

5/8 tsp

Salt

Spray(s) cooking spray

1/4 tbsp

Walnuts, toasted

1/3 cup

Parmesan cheese parmigiano-reggiano recommended

1/2 cup

Ricotta cheese, part-skim

1 1/4 cups

Skim milk, fat free