What does butternut squash pair well with?

Butternut squash pairs well with many ingredients. For example, it complements savory flavors like sage, thyme, and garlic. Additionally, it pairs well with creamy items like ricotta and parmesan. Furthermore, it is also great with sweet spices like cinnamon and nutmeg. Its versatility makes it a perfect addition to many dishes.

Is butternut squash a good substitute for pasta?

While butternut squash can be used in place of pasta, it’s not a direct substitute. Butternut squash can be spiralized or roasted into “noodles”, offering a low-carb alternative. However, it doesn’t have the same texture as pasta. In this recipe for pasta sauce with butternut squash and ricotta it’s used to make the sauce, not replace the pasta.

How many carbs are in butternut squash pasta sauce?

The carb content in butternut squash pasta sauce will vary based on other ingredients added. Generally, butternut squash is relatively low in carbs compared to pasta. A typical serving size of this sauce will have fewer carbohydrates, but be sure to check specific recipe nutrition data.

What wine goes with butternut squash pasta?

A light-bodied white wine pairs well with butternut squash pasta. For instance, Pinot Grigio and Sauvignon Blanc are great options. Their acidity and flavors complement the sweetness of the squash and the creaminess of the sauce. They enhance the dining experience and provide a great match.

Pasta Sauce With Butternut Squash and Ricotta Recipe

Description

A rich, creamy, and comforting pasta sauce made with roasted butternut squash and ricotta. Sweet, savory, and satisfying; perfect for cozy weeknight dinners or special occasions.

Ingredients

1 medium butternut squash, peeled, deseeded, cubed
2 tbsp olive oil
2 cloves garlic, minced
1 cup ricotta cheese (whole milk or part-skim)
¼ tsp nutmeg
Salt & pepper, to taste
Fresh herbs (sage or thyme, optional)
1 lb pasta (penne, rigatoni, fettuccine, or spaghetti)
½ cup reserved pasta water (to adjust sauce consistency)
Optional garnish: grated parmesan, fresh parsley, toasted pine nuts

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Instructions

Preheat oven to 400°F (200°C).
Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Roast 25–30 minutes until tender.
In a skillet, heat 1 tbsp olive oil and sauté garlic until fragrant (1 minute).
Blend roasted squash, ricotta, nutmeg, garlic, salt, and pepper until smooth. Add pasta water to reach desired consistency.
Cook pasta according to package directions, reserving some cooking water.
Toss pasta with the sauce, adding more water if needed.
Serve hot, garnished with parmesan, herbs, or pine nuts.

Notes

Roast squash thoroughly; caramelization deepens flavor.

Use fresh ricotta for the creamiest result.

Make ahead: Sauce keeps 2–3 days in the fridge or freeze for up to 2 months.

For vegan: Replace ricotta with cashew cream or tofu ricotta.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Lunch & Dinner
Method: Roasted + Blended Sauce
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 plate (¼ recipe with pasta)
Calories: ~420 kcal
Sugar: 6 g
Sodium: 390 mg
Fat: 14 g
Saturated Fat: 6 g
Saturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 6 g
Protein: 16 g
Cholesterol: 30 mg