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Savory Garlic Butternut Squash Penne

A delightful pasta dish featuring roasted butternut squash, creamy ricotta, and a savory garlic sauce for a cozy, warm, and delicious meal.
55 min
TOTAL TIME
523
CALORIES
$0.98
PER SERVING
Savory Garlic Butternut Squash Penne
Ingredients
13 INGREDIENTS
6 SERVINGS
Extra Virgin Olive Oil
1 tbsp extra virgin olive oil
Unsalted Butter
2 tbsp unsalted butter
Grated Parmesan Cheese
1/3 cup grated parmesan cheese
Garlic
6 cloves garlic
minced
Penne Pasta
1 lb penne pasta
Ricotta Cheese
1/2 cup ricotta cheese
Dried Thyme
1 tsp dried thyme
Kosher Salt
1 tsp kosher salt
Black Pepper
1/2 tsp black pepper
Shredded Gouda Cheese
1/2 cup shredded gouda cheese
Crushed Red Pepper Flakes
1/2 tsp crushed red pepper flakes
Dried Rosemary
1/2 tsp dried rosemary
Butternut Squash
2 cups butternut squash
cubed
Directions
10 STEPS
15 min
PREP TIME
40 min
COOK TIME
55 min
TOTAL TIME
1
Preheat oven to 400°F.
2
On a baking sheet, toss together the olive oil, butternut squash, minced garlic, dried thyme, dried rosemary, crushed red pepper flakes, kosher salt, and black pepper.
3
Roast in preheated oven for 30 minutes, or until butternut squash is tender.
4
In a large pot, bring salted water to a boil and cook penne pasta according to package instructions until al dente.
5
Drain pasta and set aside, reserving 1 cup of pasta cooking water.
6
In the same pot, add the roasted butternut squash, ricotta cheese, and 1/2 cup of reserved pasta cooking water.
7
Stir over medium-low heat until a thick sauce forms.
8
Add the unsalted butter, shredded gouda cheese, and grated parmesan cheese, stirring until melted and smooth.
9
Stir in the cooked penne pasta, heating through.
10
Serve with additional grated parmesan cheese on top, if desired.
Health Info
Macros
65g
CARBS
22g
FAT
20g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
Can I use other types of squash in this dish?
How do I prevent my squash from becoming too mushy?
What type of sauce works well with butternut squash pasta?
Should I peel the squash before cooking?
Can I use dried herbs instead of fresh?
Why is my sauce not sticking to the pasta?
How do I cut the squash into cubes?
Can I add other vegetables to the dish?
Can I use pre-cut butternut squash?
How can I make the dish creamier without using cream?