Creamy Butternut Squash Ricotta Pasta with Bone Broth
This Creamy Butternut Squash Ricotta Pasta with Bone Broth is a delicious and healthy pasta recipe for fall.
Ingredients
- ~4 cups cubed butternut squash - from 1 medium butternut squash slightly more squash will be okay
- ½ cup ricotta
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
- ¼ teaspoon black pepper
- 1 shallot - peeled with ends cut off
- 4-8 cloves garlic adjust to your garlic preference, I used 7
- 2 sprigs fresh sage - about 2 tablespoons of tightly packed unchopped leaves
- 1 - 1 ½ cups bone broth or vegetable broth Adjust to your thickness preference - I used 1 cup and found it perfect.
- 1 teaspoon lemon juice (from about ¼ lemon)
Other ingredients
- 16 oz cooked pasta from a 16 oz bag of dried pasta
- ¼-1/2 cup grated parmesan optional
- pinch red pepper flakes optional
Instructions
- Preheat oven to 400 degrees.
- Add butternut squash to a sheet pan and toss with olive oil, salt, pepper and thyme. Add sage, shallot and garlic cloves to the same sheet pan. Bake for 30-35 minutes - until everything is cooked through and soft. Remove the sage after ~20 minutes to prevent burning.
- Add cooked squash, garlic, shallot and sage to a blender along with the bone broth, ricotta and lemon. Blend until smooth. Taste and add additional salt/pepper if needed. I added a tiny pinch of salt and pepper just to bring out the flavors more.
- In a large skillet over low heat mix together the pasta sauce and cooked pasta. Top off with parmesan and red pepper flakes if using. Divide out pasta and serve.
Notes
This makes 4-6 servings of pasta, depending on how hungry you are. I like to pair this pasta with chicken sausage for extra protein.
Nutrition information is with bone broth, with vegetable broth the pasta will have less protein.
Nutrition
Calories: 317kcalCarbohydrates: 53gProtein: 13gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 732mgPotassium: 570mgFiber: 5gSugar: 4gVitamin A: 14947IUVitamin C: 30mgCalcium: 141mgIron: 3mg
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