Updated 10.31.25
The squash roasts until tender and caramelizes slightly at the edges before it goes into the blender with the ricotta, producing a sauce that is thick, smooth, and deeply orange. The kind of color that makes a side dish look considered on the plate. It coats the pasta without weighing it down, which matters when the rest of the plate has its own flavors to offer.
This comes together with very little active cooking time, which is exactly what a side dish should ask of you. The pasta and sauce together make just enough for two people; a proper accompaniment that earns its place on the plate without trying to become the main event.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Butternut squash – roast it or cook it.
- Pasta – I used Lumaconi or lumache or shellbow pasta. This pasta is perfect to hold a creamy sauce. Any other type of pasta will work as well.
- Ricotta cheese – full cream or part skim are both fine.
- Cheese – I used medium aged Gouda cheese, but Parmigiano Reggiano will work as well.
- Sage – add a nice warm flavor to the dish, but other herbs like thyme or parsley work as well.
How to Make Creamy Butternut Squash Pasta
Step 1 – Peel the butternut squash and chop in cubes. If you have other butternut squash recipes in your weekly meal planning, buy a whole, small butternut squash. If not, you may be able to purchase pre-cut butternut squash to avoid waste.
Place the cubes on a baking sheet, drizzle with olive oil, sprinkle with salt & pepper and add some sage leaves. Roast for 15-20 minutes in the oven of 400°F. or until tender.
Step 2 – Cook the pasta according to the directions on the packaging. Drain and hold 1 cup of pasta cooking water.
Step 3 – Transfer butternut squash cubes and ricotta to a food processor. Puree until smooth. Add pasta water until you reach the desired thickness of the sauce.
Step 4 – Return the pasta to the skillet, add the butternut squash sauce and mix. Add the grated cheese, salt, pepper and chopped fresh sage. Allow the cheese to melt and add more pasta water if needed.
Divide over plates or bowls, sprinkle with cheese, sage or black pepper.
Serve and ENJOY!
Other Recipes for You to Try
Creamy Butternut Squash Pasta
Pin Recipe FacebookIngredients
- 10 ounces butternut squash, peeled and cut in cubes
- 1 tablespoon olive oil
- 3 sprigs sage
- 4 ounces pasta
- 1/2 cup ricotta cheese
- 2 ounces cheese, grated
- 1 teaspoon sage, finely chopped
- salt & pepper
Instructions
- Preheat the oven to 400 degrees F.
- Peel the butternut squash and chop in cubes. (NOTE 1)
- Place the cubes on a baking sheet, drizzle with olive oil, sprinkle with salt & pepper and add some sage leaves. Roast for 15-20 minutes in the oven or until tender.
- Cook the pasta according to the directions on the packaging. Drain and hold 1 cup of pasta cooking water.
- Transfer butternut squash cubes and ricotta to a food processor. Puree until smooth. Add pasta water until you reach the desired thickness of the sauce.
- Return the pasta to the skillet, add the butternut squash sauce and mix. Add the grated cheese, salt, pepper and chopped fresh sage. Allow the cheese to melt and add more pasta water if needed.
- Divide over plates or bowls, sprinkle with cheese, sage or black pepper.
- ENJOY!
Notes
- If you have other butternut squash recipes in your planning a whole, small one will work. If not, you may be able to purchase pre-cut butternut squash to avoid waste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.