Butternut Squash Ricotta Pasta: Creamy, Comforting, and Full of Autumn Flavours
There’s something irresistible about a pasta dish that wraps you in comfort with every bite — and this Butternut Squash Ricotta Pasta does exactly that. Sweet roasted butternut squash, caramelised garlic, and fragrant sage are blended into a silky, creamy sauce with ricotta, clinging beautifully to your favourite pasta. It’s the perfect vegetarian dinner for crisp autumn evenings, weeknight indulgence, or a cosy family meal.
Scroll down or tap ‘Jump to Recipe’ to discover how simple ingredients transform into a rich, flavour-packed dish.
Simple Ingredients, Big Flavours
What makes this Butternut Squash Ricotta Pasta so special is the harmony of fresh, seasonal ingredients. Each element plays a vital role:
- Butternut squash – Roasted until golden and tender, it brings natural sweetness and a velvety texture to the sauce.
- Garlic – Roasting the whole bulb transforms it into a caramelised, mellow flavour that perfectly balances the squash.
- Fresh sage – Infuses the dish with a subtle, aromatic earthiness. Some leaves can even be crisped for garnish.
- Ricotta cheese – Adds creamy richness and smoothness, helping the sauce coat every pasta strand.
- Pasta – I used Le 4 Stelle from La Fabbrica della Pasta di Gragnano — its shape hugs the sauce beautifully — but any short pasta (rigatoni, penne, fusilli) will work perfectly.
- Nutmeg – A pinch elevates the flavours, complementing the sweet squash with a warm, subtle spice.
- Parmesan – Grated into the sauce and sprinkled on top, it adds saltiness and umami, creating depth and richness.
- Olive oil, salt and pepper – Simple seasonings that tie all the ingredients together perfectly.
How to Make Butternut Squash Ricotta Pasta
Roasting the Squash and Garlic
Preheat your oven to 200°C / 400°F. Slice the butternut squash in half, remove the seeds, and lightly score the flesh. Place the halves in a baking dish with the garlic bulb nestled in one cavity and the sage leaves in the other. Drizzle with olive oil and season with salt, pepper, and nutmeg. Roast for 35–40 minutes, or until the squash and garlic are tender and golden. This slow roasting develops natural sweetness and a deep, rich flavour.
Blending the Sauce
Once cooled slightly, scoop out the roasted squash and squeeze the garlic from its skin. Transfer both to a food processor along with the roasted sage and ricotta. Blend until smooth and creamy. If you don’t have a processor, an immersion blender works perfectly. The result is a luxurious, silky sauce ready to coat your pasta.
Cooking the Pasta
Bring a large pot of salted water to the boil and cook your pasta according to the packet instructions. I used Le 4 Stelle pasta from La Fabbrica di Gerdano — I love its shape and how it captures every bit of sauce — but any short pasta like rigatoni, penne, or fusilli works beautifully too. Reserve about a cup of the pasta cooking water before draining — this will help adjust the sauce to your desired consistency.
Combining and Serving
Return the squash-ricotta sauce to a large pan over low heat. Stir in some of the reserved pasta water gradually, until the sauce is glossy and smooth. Sprinkle in the grated Parmesan and stir gently.
Add the cooked pasta, then toss to coat thoroughly and serve immediately.
Top with extra Parmesan and sage leaves for a restaurant-quality finish.
Pro Tips
Roast properly: Don’t rush the roasting — the caramelisation of squash and garlic is key to a rich, naturally sweet sauce.
Pasta choice matters: While I used Le 4 Stelle pasta from La Fabbrica di Gerdano, any short pasta like rigatoni, penne, or fusilli will hold the creamy sauce beautifully.
Adjust the texture: Add pasta water gradually. The sauce should be silky, not watery.
Garnish like a pro: Fry a few extra sage leaves in butter until crisp — they add nutty aroma and elevate the dish.
Storage: Keeps in the fridge for up to 3 days. Reheat gently with a splash of milk or water to loosen the sauce.
Why We Love This Butternut Squash Ricotta Pasta
This dish is the epitome of autumn comfort food. The roasted squash provides natural sweetness, while ricotta adds creamy indulgence. Caramelised garlic and sage give the sauce depth and complexity. Every forkful is comforting yet elegant — simple ingredients, treated with care, result in a dish that feels both hearty and special.
The beauty of this pasta is its versatility. You can swap the pasta for gluten-free options, add a sprinkle of toasted nuts for crunch, or even stir in sautéed spinach for extra greens. It’s a recipe that adapts to your kitchen, yet always delivers warmth and flavour.
Perfect for Any Occasion
Whether it’s a weeknight dinner, a cosy weekend lunch, or a vegetarian-friendly dinner party, this Butternut Squash Ricotta Pasta impresses without stress. The sauce clings to every pasta piece, ensuring that each bite is rich, creamy, and satisfying. Leftovers reheat beautifully, making it ideal for meal prep or a next-day treat.
More to Try
Watch our quick video on Instagram and don’t miss out on other comforting, flavour-packed recipes like:
- Courgette and Cottage Cheese Pasta
- Roasted Pepper and Ricotta Pasta
- Roasted Tomato and Cottage Cheese Fusilli
- Avocado and Burrata Pasta
- Stuffed Caccavelle Pasta Bake with Beef Ragù and Béchamel
- Easy Creamy Roasted Pumpkin Orzo
Happy cooking,
Izabella
Description
This Butternut Squash Ricotta Pasta is creamy, cosy, and packed with flavour. Roasted butternut squash, caramelised garlic, and fresh sage are blended with ricotta to create a velvety sauce that hugs every piece of pasta. Finished with a sprinkle of nutmeg and Parmesan, it’s the perfect autumn comfort dish — simple to make yet irresistibly elegant.
Ingredients
Instructions
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Roast the vegetables: Preheat the oven to 200°C (400°F). Halve the butternut squash lengthways and scoop out the seeds. Lightly score the flesh with a knife and place both halves in a baking dish. Nestle the garlic bulb in one cavity and the sage leaves in the other. Season with salt, pepper, and nutmeg, then drizzle with olive oil. Roast for 35–40 minutes, or until the squash is soft and golden and the garlic is fragrant and caramelised.
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Blend the sauce: Once cooled slightly, scoop the roasted squash flesh into a food processor. Squeeze the roasted garlic cloves out of their skins and add them along with the roasted sage leaves and ricotta. Blitz until smooth and creamy. (Alternatively, combine everything in a bowl and use an immersion blender.) Set aside.
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Cook the pasta: Bring a large pot of salted water to the boil and cook the pasta according to the packet instructions. Reserve about a cup of the pasta cooking water before draining.
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Combine and serve: Transfer the squash sauce to a large pan over low heat. Add a splash of the reserved pasta water — enough to reach your desired consistency — and stir to combine. Bring to a gentle simmer, then stir in the grated Parmesan. Add the cooked pasta and toss until evenly coated and silky. Serve immediately, topped with extra Parmesan and a few crispy sage leaves for garnish.
Nutrition Facts
Servings: 2 ServingCalories:706.11kcalTotal Fat:25.6gSaturated Fat: 12.05gTrans Fat: 0.41gCholesterol:71.45mgSodium:337.89mgPotassium:1441.12mgTotal Carbohydrate:96.58gDietary Fiber: 9.63gSugars: 7.74gProtein:27.53gVitamin A: 1490.38IUVitamin C: 60.55mgCalcium: 697.86mgIron: 4.7mgVitamin D: 0.32IUVitamin E: 5.1IUVitamin K: 94.35mcgThiamin: 0.41mgRiboflavin: 0.55mgNiacin: 4.66mgVitamin B6: 1.04mgFolate: 98.28mcgVitamin B12: 1.24mcgPhosphorus: 540.16mgMagnesium: 178.32mgZinc: 2.88mg
Note
Roast properly: Don’t rush the roasting — the deeper the caramelisation on your squash and garlic, the sweeter and richer the sauce will taste.
Choose your pasta wisely: I used Le 4 Stelle pasta — love its beautiful shape and how it catches every bit of sauce, but short shapes like rigatoni, penne, or fusilli hold the creamy sauce beautifully too.
Balance the texture: Add the pasta water gradually when mixing the sauce. It should be glossy and smooth, not watery.
Upgrade your garnish: Fry a few extra sage leaves in butter until crisp — they add a nutty aroma and restaurant-style finish.
Storage tip: The sauce keeps well in the fridge for up to 3 days. Reheat gently with a splash of milk or water to loosen before serving.
