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creamy butternut squash ricotta pasta with crispy sage

A finger-licking rosemary and garlic butternut sauce stirred with cheese and topped with buttery, crispy sage.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Servings 8

Ingredients
  

  • 2 cups butternut squash, cubed
  • 2 tbsp fresh rosemary, chopped
  • 4 cloves garlic, in skin
  • 2 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp cinnamon
  • 3/4 cup whole milk ricotta cheese
  • 2 tbsp butter
  • 12-16 fresh sage leaves
  • 1/2 cup canned full-fat coconut milk
  • 1/2 cup shredded sharp cheddar cheese
  • 1/3 cup grated fresh parmesan cheese, plus more for serving
  • 1 lb long-cut pasta of choice (I used fettucine)

Instructions
 

  • Preheat oven to 425 degrees. Line a baking sheet with parchment.
  • Toss the butternut squash with 1 tablespoon olive oil, smoked paprika, chili powder, cinnamon, rosemary, and a big pinch of salt and pepper. Spread in an even layer on the baking sheet. Arrange garlic cloves on the pan. Roast 18-20 minutes until the squash is tender. Let cool until you can comfortably handle the squash.
  • Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Reserve 1 cup of the pasta water, then drain.
  • Remove the garlic from the skins. In a food processor, whiz the squash, garlic, and ricotta until smooth.
  • Melt the butter in a large skillet over medium heat. Add the sage leaves and cook until the sage is crispy and the butter browns slightly, about 4-5 minutes. Remove the sage leaves and drain on a paper towel. Stir in the squash puree, coconut milk, cheeses, and 1/2 cup of the pasta water. Toss the pasta into the sauce, adding more pasta water to thin as needed. Taste and adjust salt and pepper.
  • Serve the pasta with the crispy sage and extra parmesan, as desired.

Notes

*To make coconut-free: Swap the coconut milk with an equal amount of whole milk or half and half.
Keyword butternut squash, cheese, fall, main course, pasta, ricotta, sage, vegetarian