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Butternut Squash Ricotta Pasta

Butternut squash ricotta pasta features pasta tossed in a creamy ricotta sauce and topped with  roasted butternut squash tossed in Italian seasoning, garlic, and spicy Calabrian chilis.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4 -5 servings
Calories: 381 kcal
Course: Main Course
Cuisine: Italian

Ingredients

Butternut Squash
  • 1 butternut squash peeled, seeds removed, and diced (about 5 cups)
  • 2-3 shallots peeled and quartered
  • 1 1/2 tablespoons DeLallo Extra Virgin Olive Oil
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1 tablespoon DeLallo Calabrian chili paste
Ricotta Pasta
  • 1 cup whole milk ricotta
  • 1/2 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • salt and pepper to taste
  • 1 pound DeLallo Organic Whole Wheat Cavatappi
  • 1 cup reserved pasta water
  • 1/4 cup toasted walnuts
  • grated Parmesan cheese for serving

Instructions

    Cup of Yum
  1. Preheat oven to 400° F. Place the butternut squash and shallots into a large bowl and add in the olive oil, Italian seasoning, garlic powder, Calabrian chili paste, salt and pepper. Toss everything together until it’s coated and then dump it onto a baking sheet sprayed with cooking spray. 
  2. Spread the vegetables out into a single layer and roast for 15 minutes, then remove from the oven and toss the squash with a spatula. Return the baking sheet to the oven and roast for another 10-15 minutes or until tender. 
  3. While the squash roasts, bring the pasta to a boil in a large pot of salted water and cook until al dente. Before draining the pasta, ladle out 1 cup of the pasta water.
  4. Combine the ricotta, lemon zest and juice, salt and pepper in the bowl of a food processor and process until smooth. You can also use a blender or whisk it by hand, although it won’t be as creamy when done by hand.
  5. Add the drained pasta back into the pot along with the ricotta. Pour in about 1/3 cup of the reserved pasta water. Stir together until the sauce is coating all of the pasta. If the sauce looks too thick, add in additional pasta water. Taste for seasoning. 
  6. Pour the pasta into a serving bowl and top it with the roasted butternut squash and shallots, chopped walnuts, and Parmesan cheese. 

Nutrition Information

Calories 381kcal (19%) Carbohydrates 58g (19%) Protein 14g (28%) Fat 13g (20%) Saturated Fat 4g (20%) Polyunsaturated Fat 8g Cholesterol 15mg (5%) Sodium 242mg (10%) Fiber 11g (44%) Sugar 8g (16%)

Nutrition Facts

Serving: 4-5 servings

Amount Per Serving

Calories 381

% Daily Value*

Calories 381kcal 19%
Carbohydrates 58g 19%
Protein 14g 28%
Fat 13g 20%
Saturated Fat 4g 20%
Polyunsaturated Fat 8g 47%
Cholesterol 15mg 5%
Sodium 242mg 10%
Fiber 11g 44%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.