Baked Butternut Squash Pasta Recipe with Ricotta & Sage

When it comes to meals I crave (especially on cold nights), this baked butternut squash pasta is at the very top of the list. It features a silky squash sauce, dollops of fresh ricotta, and a melted cap of mozzarella. The combination of the sweet roasted squash with the creamy cheese is sublime. Best of all, the meal gets assembled and baked in a single skillet for an easy but show-stopping vegetarian meal or holiday side dish!

The recipe was inspired by a butternut squash lasagna that I ordered in my early twenties at a tiny restaurant in New York City. While I don't remember the name of the restaurant, I haven't stopped dreaming about that lasagna, which featured a sweet and savory butternut squash sauce, fresh sage and ricotta. This streamlined pasta has all of the same flavors but at a fraction of the work. It's easy enough for weeknights but fancy enough for entertaining or the holidays.

Ingredients:

• Butternut squash: You'll need one 2-pound or larger butternut squash for this recipe. The squash is roasted (with the skin on, meaning no peeling!). You can swap it out for another winter squash variety, such as buttercup or honeynut (don't use acorn squash, which isn't as sweet).
• Penne pasta: You can use regular, gluten free or whole wheat pasta in this recipe. I prefer penne, but you can use any tubular pasta shape (the tube will better capture the sauce!).
• Creme fraiche: Creme fraiche lends creamy richness to the sauce. You can swap in heavy cream if you prefer.
• Olive oil and butter: The butternut squash sauce is cooked in a mix of olive oil and browned butter. The browned butter lends a nutty flavor, but you can use all olive oil if you prefer.
• Cinnamon, nutmeg and cayenne pepper: A touch of cinnamon, nutmeg and cayenne pepper give the sauce a hint of sweetness, warmth and spice. You can swap out the cayenne for red pepper flakes.
• Parmesan cheese: Parmesan cheese gives the sauce a richer umami flavor.
• Ricotta: Fresh ricotta gives the baked pasta more creaminess.
• Garlic and sage: The ricotta is flavored with garlic and sage. You can swap out the sage for other fresh herbs, such as rosemary and thyme.
• Egg: An egg binds the ricotta, helping it to hold its form when baked. You can omit the egg, but the ricotta will seep into the sauce.
• Mozzarella cheese: Mozzarella creates a cheesy crust on this pasta dish
• Maple roasted pecans and fried sage leaves: The pasta is garnished with Maple Roasted Pecans and Crispy Fried Sage Leaves (which are optional). The pecans lend an irresistible sweet-and-salty crunch. You can make both elements ahead!

How to make this butternut squash pasta recipe:

• Roast the squash. Roast a butternut squash until tender, then scrape the flesh into a food processor. Puree the squash until smooth. You'll need 2 cups of the squash puree (you can make it ahead, turning this into a quick and easy dinner). Save leftover butternut squash puree for soups and smoothies!

• Make the butternut squash pasta sauce: In a large skillet, heat olive oil and butter, and cook until the butter is lightly browned. Add the squash puree with water. Season with a generous sprinkle of salt, then add creme fraiche, cinnamon, nutmeg, cayenne pepper and parmesan. Stir until you have a smooth sauce.

• Cook the pasta and assemble: Stir in cooked penne pasta, then dollop with the ricotta mixture and sprinkle with mozzarella cheese.

• Bake the pasta: Bake the creamy pasta until the sauce is bubbling and the cheese is lightly toasted. If you'd like, sprinkle the pasta with maple-roasted pecans and garnish with fried sage leaves before serving.

Serving suggestions:

This creamy butternut squash pasta recipe is a gorgeous vegetarian main dish. Serve it on its own or pair it with a one-bowl green salad. It's also a fabulous side dish for special occasion or holiday meals, such as Thanksgiving or Christmas!

Recipe tips:

• You can make the squash puree up to 5 days in advance, turning this into a quick and easy pasta dinner. You can also assemble the pasta bake several hours in advance, making it perfect for entertaining.
• This butternut squash pasta gets assembled and baked in a 12-inch oven-proof skillet. You can use a cast iron, enameled cast iron or stainless steel skillet. If you don't have a large oven-proof skillet, transfer the pasta to a large baking dish or casserole dish (greased) before adding the cheeses.
• If you have an egg allergy you can omit the egg from the ricotta mixture. The ricotta will seep into the sauce, but it will still taste delicious.
• Be sure to cook the pasta (I use this gluten-free brand) until just shy of al dente in a large pot of water, as the pasta will finish cooking in the oven. If you're making the full recipe you can boil the pasta while the squash roasts.
• For another delicious pasta bake variation, try this Skillet Baked Pasta with Sausage!

*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!

FAQs

More squash recipes you might like:

• Butternut Squash Galette
• Curried Butternut Squash Soup
• Butternut Squash Salad
• Moroccan Lamb Stuffed Squash
• Quinoa & Apple Stuffed Squash
• Roasted Acorn Squash Slices with Maple Brown Butter Sauce
• Delicata Squash Salad

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I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!

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Butternut Squash Pasta Bake with Ricotta and Sage

This sweet and savory butternut squash pasta is a stunning vegetarian meal or holiday side dish. Roasted squash puree gets whisked into an easy, silky sauce that’s subtly spiced with cinnamon, nutmeg and cayenne (to turn this into a quick weeknight dinner, puree the squash a few days before). Ricotta lends a creamy counterpoint to the baked pasta, while a touch of melted mozzarella creates a cheesy crust. The dish is garnished with Maple Pecans, which you can make weeks ahead (they’re the ultimate snack), but you can use regular toasted pecans if you’re pressed for time. Crispy Fried Sage Leaves lend crunch and color but are optional (however, they only take minutes to make!). You’ll need a two-pound or larger squash for this recipe (if you use a larger squash save any leftover puree for soups, stews or smoothies).

Prep Time20 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Main Course

Cuisine: American

Keyword: butternut squash pasta, creamy baked pasta, creamy butternut squash pasta

Servings: 4 -6 people

Author: Nicki Sizemore

Ingredients

Butternut squash and pasta

• 1 2- pound (or larger) butternut squash
• Olive oil for pan
• 12 ounces penne pasta

Ricotta mixture

• 1 cup fresh ricotta cheese
• 1 small garlic clove grated
• 1 tablespoon finely chopped fresh sage
• 1 large egg
• Pinch freshly grated nutmeg
• Salt and freshly ground black pepper

For the sauce

• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 2 cups water
• ¼ cup creme fraiche
• ¼ teaspoon cinnamon
• Pinch freshly grated nutmeg
• Pinch cayenne pepper
• ¼ cup grated parmesan cheese, plus more for serving
• 1 cup shredded mozzarella cheese

For serving

• ½ cup Maple Roasted Pecans (recipe link in header), coarsely chopped
• Crispy Fried Sage Leaves (recipe link in header), optional

Instructions

Roast the butternut squash

• Preheat the oven to 425˚F (220˚C).
• Cut the squash in half lengthwise. Scrape out and discard the seeds. Drizzle a parchment-lined baking sheet with olive oil and place the squash halves on the pan, cut sides down. Roast the squash until it’s very tender when pierced with a sharp knife, about 35-45 minutes, depending on the size of your squash (leave the oven on if you’re proceeding directly with the recipe).
• Scrape the squash flesh into a food processor and blend until smooth. You should have 2 cups of puree (if you used a larger squash, measure out 2 cups and save any leftover puree for another use). Do Ahead: The squash puree can be refrigerated for up to 5 days.

Cook the pasta

• Bring a large pot of salted water to a boil. Cook the pasta just shy of al dente (it should still have a slight bite, as it will finish cooking in the oven); drain.

Make the ricotta mixture

• In the meantime, in a small bowl, mix together the ricotta, garlic, sage, egg and nutmeg. Season with salt and pepper.

Make the sauce

• In a 12-inch oven-proof skillet (such as cast iron or enameled cast iron), heat the olive oil and butter over medium heat until the butter is melted and lightly browned. Add the butternut squash puree and water (take care, as it might splatter), and whisk until smooth. Reduce the heat to low, and whisk in the creme fraiche, cinnamon, nutmeg and cayenne pepper. Season well with salt and pepper. Remove the skillet from the heat.
• Fold the cooked pasta and parmesan cheese into the butternut squash sauce. Season with more salt and pepper. Spread the pasta into an even layer and dollop the ricotta in several places over top. Sprinkle with the mozzarella cheese.

Bake

• Transfer the skillet to the oven and bake until the cheese is melted, about 10 minutes (if you want to lightly toast the top, broil the pasta on the top rack instead for 2-3 minutes).

Garnish and serve

• Garnish the butternut squash pasta with chopped Maple Roasted Pecans and Crispy Fried Sage leaves (if using). Serve with more parmesan cheese at the table.

Notes

Do Ahead:

• You can make the squash puree up to 5 days in advance.
• You can assemble the pasta several hours in advance. Add the pasta to the sauce, then let it cool before adding the cheeses. Cover and refrigerate until you're ready to bake (increase the baking time as needed).

Tips: 

• You can make the squash puree up to 5 days in advance, turning this into a quick and easy pasta dinner. You can also assemble the pasta bake several hours in advance, making it perfect for entertaining.
• This butternut squash pasta gets assembled and baked in a 12-inch oven-proof skillet. You can use a cast iron, enameled cast iron or stainless steel skillet. If you don't have a large oven-proof skillet, transfer the pasta to a large baking dish or casserole dish (greased) before adding the cheeses.
• If you have an egg allergy you can omit the egg from the ricotta mixture. The ricotta will seep into the sauce, but it will still taste delicious.
• Be sure to cook the pasta (I use this gluten-free brand) until just shy of al dente, as the pasta will finish cooking in the oven. If you're making the full recipe you can boil the pasta while the squash roasts.
• For another delicious pasta bake variation, try this Skillet Baked Pasta with Sausage!