Creamy roasted butternut squash pasta is a warming and comforting dish, that is still healthy and nutrient dense. It is made with some penne pasta, roasted butternut squash sage and ricotta. No sauce is needed, as it is all about the sweet squash. The perfect pasta dish for Autumn.
Roasted Butternut Squash Pasta
Butternut squash, when roasted, just transforms in to these deliciously sweet bites. When combined with the fragrant (and often underused) sage and topped with creamy ricotta, it really is a delicious and light meal.
Why should you try it?
✔ A great way to use butternut squash
✔ A simple and hearty pasta dish
✔ No heavy sauce
✔ Just 411 calories for a big bowl
✔ Still tastes great cold the next day
What Pasta To Use
Everyone loves pasta! Well, I'm pretty sure everyone does! I haven't met anyone that doesn't. There are so many different types and so much that can be done with pasta that there is something for everyone. We used penne in this recipe, but fusilli would work well too.
Did you know that pasta can be dated back to as early as the 1st century AD? That's crazy! In the writings of Roman poet Quintus Horatius Flaccus, he talked about lagana, which were fine sheets of fried dough and were an everyday foodstuff.
Pasta making machines were made in the city of San Remo, on Italy's north-eastern coast, since the 1600s. Suffice to say, pasta is an enormous Italian tradition and we are thankful for that!
Is Butternut Squash Pasta Healthy?
Not only is this a low in calorie pasta dish, but it is nutrient dense too. It is a great source of fibre, potassium, vitamins C and A as well as magnesium. Most people think that butternut squash is a vegetable, but it is actually a fruit.
How To Chop a Butternut Squash
I know they look a bit intimidating, especially if you have not chopped one up before, but it is actually pretty easy. First you want to chop off the top and bottom ends of the squash, so that both ends are flat. Slice it in half around the middle and using a heavy duty peeler or knife, peel off the skin in downwards strokes. You want to peel until you see orange flesh (no green lines left).
Once you have peeled both halves, slice the flatter half in two to reveal the seeds. Take a spoon and scoop out the seeds (keep them to roast too - great as a snack). Chop the butternut squash in to cubes.
What Else Can You Add?
We try to make all of our recipes as easy to adapt as possible. You could roast up some chunks of chicken breast along with the butternut squash, or you could fry some prawns just before serving to put on top.
Alternatively, why not try roasting some other vegetables alongside the butternut squash. Mushrooms, carrot and peppers would work well.
Not a fan of ricotta? Dry fry some halloumi and serve that on top of the pasta dish instead.
You really don't have to over complicate pasta dishes with lots of different vegetables, an over-the-top sauce, or more than one cheese. Keep things simple and let the star ingredients really shine through.
- If you don't have any penne pasta, you could use fusilli instead.
- The sage goes really well with the butternut squash and ricotta, however it isn't essential and could be left out.
- Feel free to add some extra protein to this dish with some roasted chicken or even some prawns.
- Not a fan of ricotta? Swap it for some dry fried halloumi chunks.
How To Make Roasted Butternut Squash Pasta - step by step:
One: Mix the butternut squash cubes with the oil and most of the sage. Put on a baking tray and put in the oven 20-25 minutes at 180°C
Two: Put the pasta in a pan of boiling water and cook until done.
Three: Mix the roasted butternut squash in with the pasta.
Four: Serve topped with ricotta and remaining sage.
Want to try some other butternut squash recipes? How about these:
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DON’T FORGET TO RATE THE RECIPE ↓
Roasted Butternut Squash Pasta
- 140 g Barilla Penne Rigate pasta
- 350 g Butternut squash, cut into cubes
- 6 tbsp Ricotta
- 12 Sage leaves, finely chopped
- 1 tbsp Olive Oil
- Sea salt and black pepper (to taste)
- Mix the butternut squash cubes with the oil and most of the sage. Put on a baking tray and put in the oven 20-25 minutes at 180°C
- Put the pasta in a pan of boiling water and cook until done.
- Mix the roasted butternut squash in with the pasta.
- Serve topped with the ricotta and remaining sage.