Butternut Squash Pasta
Servings: 4 people
- ¾ pound (340 grams) rigatoni pasta or any other
BUTTERNUT SQUASH PASTA SAUCE
- ¾ pound (340 grams) butternut squash peeled and chopped
- 1 tablespoon (14 grams) olive oil
- 1 teaspoon garlic powder
- ¼ teaspoon salt
FOR THE SAUCE
- ⅔ cup (160 grams) ricotta cheese
- 1 cup (100 grams) parmesan cheese
- 1 cup (240 grams) water
- ¼ teaspoon salt or more to taste
- 2 twists black pepper
GARNISH
- 3 sprigs fresh thyme leaves
- 2 tablespoon pistachio nuts
- Preheat the oven to 430°F or 220°C. Line a baking sheet with parchment paper.Peel and seed the butternut squash, then cut it into 1-inch cubes.Add it to the baking sheet with olive oil, salt, and garlic powder.Toss and bake for 30 minutes, until completely soft and slightly browned.
- Transfer the roasted butternut squash to a food processor (or blender) and add the ricotta cheese, parmesan cheese, salt, pepper, thyme leaves, and water.Blend until you have a smooth sauce, then transfer it into a large pan.
- Cook the pasta al dente in a large pot with salted boiling water. Reserve one cup of pasta water, drain the pasta and toss it in the sauce.Stir for half a minute on medium heat. Add some reserved pasta water if necessary.
- Serve the butternut squash pasta with fresh thyme laves, pistachio nuts, and optionally a sprinkle of grated parmesan cheese.
Nutrition information is for one large portion of butternut squash pasta out of four portions.
SUBSTITUTIONS
Butternut squash: Substitute another winter squash or pumpkin.
Pasta: You can use any pasta shape.
Ricotta: Substitute cream cheese or non-dairy ricotta.
Parmesan: Substitute non-dairy cheese or pecorino romano.
Pistachio nuts and thyme leaves: Substitute walnuts and sage leaves.
STORAGE
Refrigerator: store leftover butternut squash pasta in an airtight container for up to two days. Also, store some reserved pasta water that you’ll use to warm up the pasta on day two.
The pasta sauce will inevitably thicken after a few hours in the fridge. Warm it with a dash of water in a pan or microwave for two minutes to make it creamy again.
Freezer: this recipe is not freezer-friendly.
