5 from 4 votes
Creamy Butternut Squash Pasta
This delicious butternut squash pasta is the perfect dinner for fall. Roasted butternut squash mixed with ricotta and vibrant spices makes for a creamy sauce that goes with any type of pasta.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
6
Calories:
382 kcal
Course:
Main Course
Cuisine:
Mediterranean, American
Ingredients
- 1 butternut squash
- 2 tbsp olive oil extra virgin
- 12 oz pasta I used linguine
- 1/2 cup ricotta cheese
- 1 tsp oregano
- 1/2 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 cloves garlic
- 3/4 cup vegetable stock
- 6 prigs thyme fresh
- 1/2 cup Parmesan Cheese freshly grated
Instructions
- Preheat the oven to 400 degrees F and coat a baking sheet with cooking spray.
- Slice the top and bottom of the butternut squash so you can stand it on a cutting board. Then cut it in half. Place each half on the cutting board and peel it. Then cut the butternut squash into 1-inch chunks.
- Toss the butternut squash chunks with the olive oil, arrange on the baking sheet in one layer and roast in the oven for 25 to 30 minutes until they are fork tender. Save 10-12 roasted squash chunks for garnish.
- While the squash is roasting, cook the pasta according to the packaging. Save 1 cup of pasta water, drain the pasta and set aside.
- Place the rest of the roasted butternut squash in a blender or the bowl of a food processor. Add in the ricotta, oregano, paprika, salt, pepper, garlic and stock. Blend for a minute or until creamy and smooth.
- Pour in the butternut squash pasta sauce into a pan over medium heat. Cook for 5 minutes. Add in the cooked pasta with 1/2 cup pasta water. Mix using a pair of tongs and ensure that the pasta is coated well with the sauce.
- Serve and top with fresh thyme and freshly grated parmesan.
Cup of Yum
Notes
- You can roast butternut squash halves at 425 degrees F for 45 minutes or until fully roasted. Then scoop out the flesh and blend it with the remaining sauce ingredients.
- Use any shape of pasta you desire including spaghetti, bucatini or rigatoni.
- Store the leftovers in an airtight container and refrigerate for up to 4 days. Reheat in a pan over medium heat.
Nutrition Information
Calories
382kcal
(19%)
Carbohydrates
59g
(20%)
Protein
14g
(28%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Cholesterol
16mg
(5%)
Sodium
665mg
(28%)
Potassium
616mg
(13%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
13643IU
(273%)
Vitamin C
28mg
(31%)
Calcium
226mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 382
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 59g | 20% |
| Protein | 14g | 28% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 16mg | 5% |
| Sodium | 665mg | 28% |
| Potassium | 616mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 13643IU | 273% |
| Vitamin C | 28mg | 31% |
| Calcium | 226mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.