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–+ servings
Butternut squash pasta in a bowl.
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5 from 2 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 Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: American, Mediterranean
Servings: 6
Author: Shadi HasanzadeNemati

Ingredients

  • 1 butternut squash
  • 2 tbsp olive oil extra virgin
  • 12 oz pasta I used linguine
  • 1/2 cup ricotta
  • 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 sprigs fresh thyme
  • 1/2 cup freshly grated parmesan
US Customary - Metric

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.

Video

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

Calories: 382kcal | Carbohydrates: 59g | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 16mg | Sodium: 665mg | Potassium: 616mg | Fiber: 5g | Sugar: 5g | Vitamin A: 13643IU | Vitamin C: 28mg | Calcium: 226mg | Iron: 2mg