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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
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Ingredients
13 INGREDIENTS
6 SERVINGS
Extra Virgin Olive Oil
1 tbsp extra virgin olive oil
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
Black Pepper
1/2 tsp black pepper
Crushed Red Pepper Flakes
1/2 tsp crushed red pepper flakes
Dried Rosemary
1/2 tsp dried rosemary
Shredded Gouda Cheese
1/2 cup shredded gouda cheese
Kosher Salt
1 tsp kosher salt
Unsalted Butter
2 tbsp unsalted butter
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.
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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?