This butternut squash pasta with ricotta hits all the right spots: creamy, savory, warm and so incredibly simple, you can make it any day of the week when you have squash in your fridge.
This recipe is very simple and you don’t need to do much cooking. The taste is lovely and perfect for this time of year. Butternut squash a great autumn vegetable; it is harvested late summer, early fall, but it is in most place available all year round. The taste of a butternut squash sauce is relatively mild, but with a little help it turns out to be extremely creamy and flavorful. So much so, that you find yourself enjoying it before you have time to mix it with the pasta.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Butternut squash – roast it or cook it.
- Pasta – I used Lumaconi or lumache or shellbow pasta. Any type of pasta will work.
- Ricotta – full cream or part skim are both fine.
- Cheese – I used medium aged Gouda cheese, but Parmigiano Reggiano will work as well.
- Sage – add a nice warm flavor to the dish, but other herbs like thyme or parsley work as well.
How to Make Creamy Butternut Squash Pasta with Ricotta
Step 1 – Peel the butternut squash and chop in cubes. If you have other butternut squash recipes in your weekly meal planning, buy a whole, small butternut squash. If not, you may be able to purchase pre-cut butternut squash to avoid waste.
Place the cubes on a baking sheet, drizzle with olive oil, sprinkle with salt & pepper and add some sage leaves. Roast for 15-20 minutes in the oven of 400 degrees F. or until tender.
Step 2 – Cook the pasta according to the directions on the packaging. Drain and hold 1 cup of pasta cooking water.
Step 3 – Transfer butternut squash cubes and ricotta to a food processor. Puree until smooth. Add pasta water until you reach the desired thickness of the sauce.
Step 4 – Return the pasta to the skillet, add the butternut squash sauce and mix. Add the grated cheese, salt, pepper and chopped fresh sage. Allow the cheese to melt and add more pasta water if needed.
Divide over plates or bowls, sprinkle with cheese, sage or black pepper.
Serve and ENJOY!
Other Recipes for You to Try
Creamy Butternut Squash Pasta with Ricotta
Ingredients
- 10 ounces butternut squash peeled and cut in cubes
- 1 tablespoon olive oil
- 3 sprigs sage
- 4 ounces pasta
- 1/2 cup fresh ricotta cheese
- 2 ounces cheese grated
- 1 teaspoon sage finely chopped
- salt & pepper
Instructions
- Preheat the oven to 400 degrees F.
- Peel the butternut squash and chop in cubes. (NOTE 1)
- Place the cubes on a baking sheet, drizzle with olive oil, sprinkle with salt & pepper and add some sage leaves. Roast for 15-20 minutes in the oven or until tender.
- Cook the pasta according to the directions on the packaging. Drain and hold 1 cup of pasta cooking water.
- Transfer butternut squash cubes and ricotta to a food processor. Puree until smooth. Add pasta water until you reach the desired thickness of the sauce.
- Return the pasta to the skillet, add the butternut squash sauce and mix. Add the grated cheese, salt, pepper and chopped fresh sage. Allow the cheese to melt and add more pasta water if needed.
- Divide over plates or bowls, sprinkle with cheese, sage or black pepper.
- ENJOY!
Notes
- If you have other butternut squash recipes in your planning a whole, small one with work. If not, you may be able to purchase pre-cut butternut squash to avoid waste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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