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).
Servings: 4 -6 people
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).
- 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!