Butternut Squash Pasta Pie for Two

_{Updated 11.19.25}

Two sauces go into the pasta tubes using a piping bag: a ricotta and mozzarella mixture seasoned with parsley, and a butternut squash sauce that is rich and faintly sweet. Half ricotta, half squash; each tube a slightly different bite depending on where your fork lands. Grated mozzarella, Parmigiano, and Monterey Jack go over the top and melt into a golden, bubbled crust in the oven.

The 6-inch springform is what makes this a recipe for two rather than a scaled-down version of something bigger; the format is designed for this size, and the pasta pie that comes out of it is complete on its own terms. Sliced into wedges at the table, it reveals the filled tubes inside. The presentation alone is worth making it for.

Pasta is a product that you can play with; think outside the box. You can add color to the pasta itself, like this Red Wine Spaghetti, or you can use pasta for a different course than usual, like this Sweet Pasta Dessert. You can build a pie, like this Butternut Squash Pasta Pie.

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Key Ingredients in This Recipe

• Butternut squash
• Tube pasta. I used Mezzo Pacchero; it’s a lot wider and shorter than rigatoni. This means that you will need less pasta to fill your pie form, while you have more room for sauce. Mezzo Pacchero is about 1.25 inch tall and has a 1-inch diameter (measured in the dry form). Pick a pasta that fits your spring form; it should be taller than you spring form.
• Onion
• Garlic
• Egg
• Parmigiano Reggiano cheese
• Mozzarella cheese
• Ricotta cheese
• Monterey Jack cheese
• Parsley

How to Make Butternut Squash Pasta Pie

Click here for a short video on How to make a Butternut Squash Pasta Pie.

• Step 1 – Cook the pasta according to the directions on the packaging. How much pasta? That very much depends on the type of pasta you decide to use and the size of your pie form. Fill the springform with the dry pasta, this will help you to decide how much pasta you’ll need. I used a 6-inch springform and about 6 oz. of pasta. Cook a little more, just in case some of the pasta tubes are broken. Cook the pasta until almost al dente, drain and place tubes on a kitchen towel, so they don’t stick to each other.
• Step 2 – Peel the butternut squash, discard the seeds and cut it in cubes. Do the same with the onion and peel and squash the garlic. Toss with olive oil, salt and pepper and roast in the oven until fork tender. Once tender, place in blender, add vegetable stock, cream, salt, pepper and nutmeg until tasty and thick.
• Step 3 – Mix ricotta with chopped parsley, mozzarella, egg, salt and pepper.

• Step 6 – Pour butternut squash sauce on top of the pasta and ‘work’ the sauce into the pasta, as well as into the gaps between the pasta. Top pasta with grated cheese (Mozzarella, Parmigiano Reggiano and Monterey Jack cheese). Bake the pasta dish in the oven (375°F.) for 30 minutes covered and 15 minutes uncovered.

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• Step 7 – Allow the pie to settle for about 10-15 minutes. If you cut it immediately, the pie not stay together. When the pie rests, the cheese solidifies a little and keeps the pie together. Remove the springform (you may need to run a knife on the outside of the pie). Then transfer the pie from the bottom of the pan onto a serving dish or board and sprinkle with parsley.

This small pie can be cut in 4 equal pieces of in half, whatever you prefer. It can be eaten cold and warm.

Other Butternut Squash Recipes

• Risotto with Butternut Squash
• Peanut Butter and Squash Soup
• Roasted Butternut Squash Barley Salad