Butternut Squash Ricotta Pasta

This Butternut Squash Ricotta Pasta features creamy ricotta and sweet roasted squash for a delightful fall dish.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 servings

Course: Comfort Dinners

Cuisine: Italian

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

1 medium butternut squash
2 medium shallots
2 tablespoons DeLallo extra virgin olive oil
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 tablespoon DeLallo Calabrian chili paste

For the Pasta

15 ounces whole milk ricotta
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon pepper
12 ounces DeLallo Organic Whole Wheat Cavatappi
1 cup reserved pasta water

For the Toppings

1/2 cup toasted walnuts
1/2 cup grated parmesan cheese

Equipment

Oven
large bowl
Baking sheet
Large pot

Method

How to Make Butternut Squash Ricotta Pasta

Preheat your oven to 400°F.
Combine the diced butternut squash and quartered shallots with olive oil, seasoning, and chili paste. Toss and roast for 25-30 minutes.
Boil salted water, add Cavatappi, and cook until al dente, reserving 1 cup of pasta water.
Blend ricotta, lemon zest, lemon juice, salt, and pepper until smooth.
Combine cooked cavatappi with ricotta mixture, adding reserved pasta water to achieve desired consistency.
Top the pasta with roasted squash, shallots, walnuts, and parmesan cheese. Serve warm.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 60gProtein: 15gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 600mgPotassium: 700mgFiber: 8gSugar: 8gVitamin A: 12000IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

For best flavor, roast the squash and shallots until caramelized. Ensure to mix the ricotta until smooth for a silky sauce. Adjust sauce consistency with reserved pasta water as needed.

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