Butternut Squash and Ricotta Farfalle Bake Recipe

Name: Butternut Squash and Ricotta Farfalle Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs butternut squash; 12 ounces whole wheat farfalle pasta; 1 ¼ cups fat-free half-and-half; 2 tablespoons flour; 2 garlic cloves, minced; ½ cup part-skim ricotta cheese, fresh; ⅓ cup parmiggiano-reggiano cheese, fresh grated; ¼ cup walnuts, chopped; 1 tablespoon thyme, fresh, stems removed; salt, to taste; pepper, to taste

Servings: persons

2 lbs butternut squash
12 ounces whole wheat farfalle pasta
1 ¼ cups fat-free half-and-half
2 tablespoons flour
2 garlic cloves, minced
½ cup part-skim ricotta cheese, fresh
⅓ cup parmiggiano-reggiano cheese, fresh grated
¼ cup walnuts, chopped
1 tablespoon thyme, fresh, stems removed
salt, to taste
pepper, to taste

1
Cut the squash in half length-wise and remove seeds.
2
Roast in a 350 degree oven until softened (about 40 minutes).
3
Remove from oven and cool.
4
Cook pasta according to package directions minus 2 minutes.
5
Don't forget to salt the boiling water.
6
Drain and set aside.
7
Do not add oil or cold water to pasta!
8
Scoop the squash out of skin with a large spoon and mash in a large bowl.
9
Set aside.
10
In a large sauce pan, mix together milk, flour, garlic, salt, and pepper over medium high heat.
11
Whisk continuously until the mixture comes to a boil.
12
Reduce heat to a low simmer until it is thickened.
13
Do not burn.
14
Remove from heat and add to squash mixture.
15
Stir until smooth.
16
Add thyme and season with salt and pepper again if desired.
17
Add pasta and cheese to the squash mixture and gently stir.
18
Transfer pasta/squash mixture to individual ramekins or casserole dishes.
19
Top each with a sprinkle of the walnuts.
20
Bake at 350 degrees for about 10-12 minutes, until the mixture is bubbly and the walnuts begin to brown.
21
Enjoy!

2185

kcal

Calories

197

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs butternut squash, 12 ounces whole wheat farfalle pasta, 1 ¼ cups fat-free half-and-half, 2 tablespoons flour, and more.

Yes, Butternut Squash and Ricotta Farfalle Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash and Ricotta Farfalle Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions