Brown Butter, Ricotta & Butternut Squash Baked Bucatini
User Reviews
4.7
14 reviews
Excellent
Brown Butter, Ricotta & Butternut Squash Baked Bucatini
Report
Delicious butternut squash baked bucatini with rich brown butter, creamy ricotta, and layers of melted cheese. This easy baked butternut squash pasta cooks all in one pan and is great for adding your favorite veggies or proteins. Top with toasted sage bread crumbs and enjoy the perfect fall-inspired pasta bake!
Share:
Ingredients
- For the pasta:
- 6 tablespoons butter salted
- 1 pound bucatini pasta
- 4 garlic cloves, minced
- 1 yellow onion thinly sliced
- 1 tablespoon sage leaves finely chopped
- 1 tablespoon thyme fresh leaves
- 1 teaspoon kosher salt
- black pepper freshly ground, to taste
- red pepper flakes optional, ½ teaspoon
- 3 cups butternut squash soup pre-made
- 2 ½ cups vegetarian broth or substitute water
- ½ ricotta cheese whole-milk, heaping cup
- 1 tablespoon brown sugar or pure maple syrup
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon allspice
- 1 cup mozzarella cheese shredded, 4 ounces, or substitute gouda
- 1 cup cheddar cheese sharp, shredded, 4 ounces, or substitute gouda or more mozzarella
- Parmesan Cheese ¼ cup, grated, optional
- For the sage breadcrumbs:
- 2 tablespoons butter salted
- 2 sage leaves very finely chopped
- ½ cup panko breadcrumbs
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 375 degrees F.
- Brown the butter: Place a medium pan over medium heat and add 6 tablespoons butter. The butter will begin to melt, crackle, and then eventually foam. Make sure you stir constantly during this process. After about 5 minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan, this usually happens right when it foams. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Set aside.
- Prepare pasta dish: Add uncooked bucatini, garlic, onions, sage, thyme, salt, pepper and red pepper flakes (if using) to a 9x13 inch baking pan. Pour cooled brown butter over the pasta, making sure to scrape any excess bits off the button of the pan, then use your hands or tongs to toss the pasta and veggies with the brown butter.
- In a medium bowl, whisk together the butternut squash soup, broth, ricotta and brown sugar (or maple syrup), cinnamon, nutmeg, ginger, and allspice. Pour over the pasta and toss again using tongs to evenly coat the pasta with the sauce.
- In a medium bowl, stir together mozzarella and cheddar cheeses.
- Bake uncovered for 30 minutes then remove from the oven, and stir ½ cup of the cheese mixture. Sprinkle remaining 1 ½ cups cheese mixture on top of the pasta. Bake again for 20-25 more minutes until the top is slightly golden brown. Remove from the oven and garnish with parmesan cheese, if desired.
- Make the toasted sage breadcrumbs: In the same medium nonstick pan you used earlier, add in 2 tablespoons of butter and place over medium heat. Once the butter begins to melt, add in the sage leaves and fry until nice and crispy, about 2 to 4 minutes. After the sage is nice and crispy, add in the panko breadcrumbs and salt, stirring frequently until the breadcrumbs are nice and golden brown, about 2 to 4 more minutes.
- Serve pasta immediately. Top with toasted sage breadcrumbs and extra red pepper flakes & a pinch of flaky sea salt, if desired. Serves 6-8.
Notes
- I suggest serving this with chicken sausage or a spicy italian sausage on the side for extra protein!
- See the full post for tips, tricks & ways to customize this pasta bake!
Nutrition Information
Show Details
Serving
1serving
Calories
498cal
(25%)
Carbohydrates
57.1g
(19%)
Protein
16.7g
(33%)
Fat
22.8g
(35%)
Saturated Fat
13.7g
(69%)
Fiber
3.1g
(12%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 498cal | 25% |
| Carbohydrates | 57.1g | 19% |
| Protein | 16.7g | 33% |
| Fat | 22.8g | 35% |
| Saturated Fat | 13.7g | 69% |
| Fiber | 3.1g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
14 reviews
Excellent
Other Recipes
You'll Also Love
