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Creamy Butternut Squash with Ricotta
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Creamy Butternut Squash Pasta with Ricotta

Author: Marinka
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.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
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Servings: 2 people

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

  1. 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

Calories: 562kcal | Carbohydrates: 62g | Protein: 22g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Sodium: 247mg | Fiber: 5g | Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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