This Creamy Butternut Squash Pasta with Ground Beef is the ultimate cozy fall dinner. Made with a creamy roasted butternut squash and ricotta sauce, savory ground beef, fresh sage and warming spices, this pasta is packed with seasonal flavor. The squash adds a natural sweetness that pairs perfectly with the savory beef, while ricotta makes the sauce extra creamy without needing heavy cream.
If you love butternut squash like me than you need to try my butternut squash beans or my butternut squash fries.
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Why you'll love this high protein butternut squash pasta with spicy ground beef
Protein Rich and Satisfying. Ground beef, ricotta and bone broth add protein to this pasta, making it a hearty and balanced meal.
Packed with Seasonal Produce. Butternut squash, fresh sage, shallots and garlic bring delicious fall flavors to every bite.
Creamy Without Heavy Cream. Roasted butternut squash and ricotta blend together to create a rich, velvety sauce without needing heavy cream.
Perfect for Meal Prep. This pasta reheats beautifully, making it a great option for leftovers throughout the week.
Ingredients
- Butternut or honeynut squash
- Olive oil
- Salt
- Smoked paprika
- Nutmeg
- Onion powder
- Dried thyme
- Garlic
- Fresh sage
- Shallot
- Ricotta
- Chicken bone broth
- Reserved pasta water
- Calabrian chili peppers
- Balsamic vinegar
- Maple syrup
- Ground beef
- Butter
- Garlic powder
- Cinnamon
- Rigatoni
- Parmesan
- Red pepper flakes
See the recipe card for full information on ingredients and quantities.
Substitutions
- Ground beef: Ground turkey would also work, for a vegetarian option use lentils.
- Ricotta: Cottage cheese would work but it does have a more sour taste. You would need to adjust the seasoning and add in more maple syrup.
- Fresh sage: Thyme or rosemary also works.
- Rigatoni: Any pasta shape works, I just prefer the way rigatoni holds the sauce.
Step-by-Step Instructions
Storage instructions
You can store the extra pasta in a sealed container in your fridge for up to 4 days.
Recipe Pro-Tips›
Remove the Sage and Garlic Early: The sage only needs about 10–15 minutes in the oven, while the garlic may be ready before the squash. Keep an eye on everything to prevent burning.
Don't Over-Stir the Beef: Allow the beef to sit undisturbed for short periods while cooking so it develops a delicious browned crust.
Adjust the Sauce Consistency: Add additional broth or reserved pasta water as needed until the sauce reaches your desired consistency. It should be creamy enough to coat the pasta without being too thick.
Recipe FAQS
Butternut squash is packed with vitamins A and C, antioxidants, and fiber, making it great for supporting immune health, digestion, and healthy skin and eyes. It also contains complex carbohydrates for sustained energy and potassium to support heart health.
Ricotta is a great source of high-quality protein, calcium, and beneficial fats that support muscle function, bone health, and hormone production. It’s also often easier to digest than many other cheeses, making it a nutritious addition to meals.
You do not! I have made this recipe with both peeled and unpeeled squash and while peeling it gives the sauce a slightly creamier texture it is not necessary.
Other pasta recipes to try
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Butternut Squash Ricotta Pasta with Ground Beef
Ingredients
Sauce
- 5-6 cups cubed butternut or honeynut squash peeling makes the sauce smoother but you don't need to peel it
- 1-2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon smoked paprika regular paprika also works
- ½ teaspoon nutmeg
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 6 cloves garlic
- ~.5 oz sage i used half of a 1 oz plastic container, so about 4 stalks of sage
- 1 shallot - peeled
- ½ cup ricotta
- 1 ¾ cup chicken bone broth can sub regular chicken broth or vegetable broth
- ¼ cup reserved pasta water or sub additional broth
- 1 teaspoon jarred calabrian chili peppers or ½ teaspoon chili flakes
- 1 tablespoon balsamic vinegar
- 1 teaspoon maple syrup
- optional additional salt/pepper to taste i did not need any, taste and adjust to your saltiness preference
Beef
- 1 lb ground beef
- 1 tablespoon butter
- 1 teaspoon salt
- 1 teaspoon maple syrup
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cinnamon
- 1 teaspoon jarred calabrian chili peppers or sub ½ teaspoon red pepper flakes
Other ingredients
- ~¾ lb rigatoni - cooked make sure to cook it in heavily salted water
- chili flakes for topping
- parmesan for topping
Instructions
- Preheat oven to 425 degrees.
- Add butternut squash to a sheet pan lined with parchment paper or silicone. Toss squash in oil, salt, pepper, onion powder, garlic powder, paprika, thyme and nutmeg.Add garlic cloves, sage and shallot to the same sheet pan.Bake for 10-15 minutes and then remove the sage and set aside. Bake for another 10-15 minutes and remove garlic once browned. Remove squash and shallot once fork tender and browned. I baked my squash and shallot for 35 minutes total.
- Heat butter in a skillet over medium high heat and cook until the butter browns, this will only take a few minutes. Add beef and break apart with a spatula. Add seasoning, chili peppers and maple syrup. Cook until beef is browned, this will take about 8 minutes. Try not to touch the beef too often so it browns.
- Add all sauce ingredients to a blender and blend until smooth.
- Toss together pasta, beef, and sauce over low heat in the same skillet you cooked the beef in.
- Divide out and serve with your favorite toppings.
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