Butternut Squash Ricotta Pasta

Name: Butternut Squash Ricotta Pasta
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 butternut squash, peeled, seeds removed, and diced (about 5 cups); 2-3 shallots, peeled and quartered; 1 1/2 tablespoons DeLallo extra virgin olive oil; 1 1/2 teaspoons Italian seasoning; 1/2 teaspoon garlic powder; 1 tablespoon DeLallo Calabrian chili paste; 1 cup whole milk ricotta; 1/2 teaspoon lemon zest; 1 tablespoon fresh lemon juice; Salt and pepper, to taste; 1 pound DeLallo Organic Whole Wheat Cavatappi; 1 cup reserved pasta water; 1/4 cup toasted walnuts; Grated parmesan cheese, for serving

By:

Thomas

Published:

January 13, 2026

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This Butternut Squash Ricotta Pasta is the kind of dish that feels like a warm hug on a plate. If you’ve never tried it before, you’re in for a real treat. Imagine creamy ricotta, paired with the sweet, nutty notes of roasted butternut squash—pure bliss! As the fall chill sets in, this comforting pasta dish offers a perfect blend of flavors and textures. Plus, it’s a wonderful addition to family dinners or special occasions.

With a bit of Italian seasoning and just the right amount of spice from Calabrian chili paste, each bite feels like a little celebration. You’ll find it not only tastes delightful but also looks stunning on your dining table. As we go through the steps, I promise it will be fun and easy! So, grab your apron and let’s get cooking!

Why This Recipe Works

This Butternut Squash Ricotta Pasta beautifully marries the rich, creamy texture of ricotta with the sweet, nutty flavors of roasted butternut squash. The Italian seasoning and Calabrian chili paste elevate this dish, creating a harmonious balance of warmth and spice, making each bite a comforting experience.

Why You’ll Love This Butternut Squash Ricotta Pasta

This pasta dish is not only delicious but also visually stunning, making it perfect for dinner parties or a cozy family meal. It’s a unique twist on traditional pasta recipes and is packed with nutrients, ensuring that you feel good about what you’re eating.

Ingredients

1 butternut squash, peeled, seeds removed, and diced (about 5 cups)
2-3 shallots, peeled and quartered
1 1/2 tablespoons DeLallo extra virgin olive oil
1 1/2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1 tablespoon DeLallo Calabrian chili paste
1 cup whole milk ricotta
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
Salt and pepper, to taste
1 pound DeLallo Organic Whole Wheat Cavatappi
1 cup reserved pasta water
1/4 cup toasted walnuts
Grated parmesan cheese, for serving

Roasting the Veggies

Preheat your oven to 400°F. In a large bowl, combine the diced butternut squash and quartered shallots. Add the olive oil, Italian seasoning, garlic powder, Calabrian chili paste, salt, and pepper. Toss to coat, then spread the mixture onto a lightly greased baking sheet in a single layer. Roast for 15 minutes, then toss the veggies with a spatula. Return to the oven for another 10-15 minutes, or until tender and caramelized.

Cooking the Pasta

While your veggies are roasting, bring a large pot of salted water to a boil. Add the DeLallo Organic Whole Wheat Cavatappi and cook until al dente according to package instructions. Before draining, ladle out 1 cup of the pasta water for later use.

Blending the Ricotta Mixture

In a food processor, combine the ricotta, lemon zest, lemon juice, salt, and pepper. Blend until smooth and creamy. If you don’t have a food processor, you can use a blender or whisk by hand, though blending by hand will yield a slightly less creamy texture.

Combining Pasta and Sauce

Drain the cooked pasta and return it to the pot. Add the ricotta mixture along with 1/3 cup of the reserved pasta water. Stir until the pasta is well coated. If the sauce appears too thick, gradually add more pasta water until you reach your desired consistency.

Assembling the Dish

Transfer the pasta to a serving bowl. Top it generously with the roasted butternut squash and shallots, sprinkle with toasted walnuts, and finish with a grating of parmesan cheese.

Serving Suggestions

This Butternut Squash Ricotta Pasta pairs beautifully with a mixed greens salad and a glass of white wine for the perfect dining experience.

Tips for Success

Make sure to spread the vegetables out evenly on the baking sheet to ensure even roasting.
Taste the ricotta mixture and adjust the seasoning to your preference before combining with pasta.
Reserve more pasta water if you prefer a creamier sauce.

Variations

Add spinach or kale for extra greens.
Substitute walnuts with pine nuts or pecans.
For a vegan option, use plant-based ricotta and omit the cheese.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water or olive oil to loosen the sauce.

FAQs

1. Can I use a different type of pasta?
Yes, while cavatappi is great for this recipe, feel free to use any pasta shape you prefer!

2. How do I store leftovers?
Place leftovers in an airtight container in the fridge for up to 3 days.

3. Can I freeze this dish?
Yes, it’s freezer-friendly! Just make sure to store in a suitable container. Reheat from frozen when you’re ready to eat.

4. What can I substitute for Calabrian chili paste?
You can use red pepper flakes or any other chili paste you like for a spicy kick.

5. Is this dish suitable for meal prep?
Absolutely! You can prepare the pasta and sauce ahead of time and combine them just before serving.

This Butternut Squash Ricotta Pasta is a delightful choice for any occasion, combining seasonal flavors and comforting textures that are sure to please everyone at the table. Enjoy a satisfying meal that is both nutritious and indulgent, perfect for weeknights or special gatherings.