Description
A creamy, comforting pasta dish made with roasted butternut squash, ricotta cheese, and fragrant sage. This Butternut Squash Ricotta Pasta is perfect for cozy nights and elegant enough for guests.
Ingredients
Scale
- 2 cups butternut squash, cubed and roasted
- 3/4 cup ricotta cheese
- 12 ounces pasta (rigatoni or fusilli recommended)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 5 fresh sage leaves, chopped
- 1/4 cup Parmesan cheese, grated
- Salt and pepper to taste
- A pinch of nutmeg
- 1/2 cup reserved pasta water
Instructions
- Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
- Toss cubed butternut squash with olive oil, salt, pepper, and nutmeg. Roast for 25 minutes until tender and caramelized.
- Meanwhile, cook pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
- In a skillet, sauté garlic and sage in olive oil until fragrant.
- Add roasted squash, ricotta, and a splash of pasta water. Blend until smooth using an immersion or regular blender.
- Return the sauce to the pan, stir in cooked pasta, and adjust consistency with pasta water as needed.
- Stir in Parmesan, season to taste, and serve warm topped with extra cheese and sage.
Notes
- Warm the ricotta before adding to avoid curdling.
- Adjust sauce consistency gradually with pasta water.
- Top with toasted pine nuts or herbs for garnish.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
Keywords: butternut squash pasta, ricotta pasta, fall comfort food, vegetarian dinner