Spicy Squash Pasta Recipe

Name: Spicy Squash Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds autumn squash, such as sugar pumpkin, calabaza, or butternut; 1/4 cup extra-virgin olive oil, plus more for drizzling; Coarse salt and freshly ground pepper; 2 small garlic cloves, minced; 1/2 teaspoon crushed red pepper flakes; 1 teaspoon finely chopped fresh thyme; 1 teaspoon thinly sliced fresh sage; 1 teaspoon finely chopped fresh rosemary; 1 pound perciatelli or bucatini; 3 tablespoons coarsely chopped fresh flat-leaf parsley, plus leaves for garnish; 3/4 cup fresh ricotta cheese; Finely grated Parmesan cheese

Servings: persons

2 pounds autumn squash, such as sugar pumpkin, calabaza, or butternut
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
2 small garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon finely chopped fresh thyme
1 teaspoon thinly sliced fresh sage
1 teaspoon finely chopped fresh rosemary
1 pound perciatelli or bucatini
3 tablespoons coarsely chopped fresh flat-leaf parsley, plus leaves for garnish
3/4 cup fresh ricotta cheese
Finely grated Parmesan cheese

1
1. Preheat oven to 400 degrees. If using pumpkin or calabaza, cut into wedges; if using butternut squash, cut in half. Remove seeds; reserve for another use. Drizzle with oil; season with salt and pepper. Place squash, cut side up, on a rimmed baking sheet lined with parchment paper. Bake 10 minutes. Flip squash; bake until very tender, 40 to 50 minutes more. Let cool slightly, about 10 minutes. Scoop flesh into a medium bowl; discard skins.
2
2. Heat 2 tablespoons oil in a medium skillet over medium heat. Add garlic, a large pinch of salt, red pepper flakes, and 3/4 teaspoon each thyme, sage, and rosemary. Cook, stirring, until garlic is golden and fragrant, about 5 minutes. Add squash; cook, stirring and mashing with a spoon, until heated through.
3
3. Meanwhile, bring a large pot of water to a boil. Add a pinch of salt. Add pasta; cook until al dente. Drain well. Heat remaining oil in a large skillet over medium heat. Add cooked pasta, parsley, and remaining thyme, sage, and rosemary. Season with salt. Toss to combine; cook until heated through.
4
4. Divide pasta evenly among serving bowls. Top with squash mixture and ricotta, dividing evenly. Garnish with parsley; drizzle with oil. Serve with Parmesan.

1889

kcal

Calories

205

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 pounds autumn squash, such as sugar pumpkin, calabaza, or butternut, 1/4 cup extra-virgin olive oil, plus more for drizzling, Coarse salt and freshly ground pepper, 2 small garlic cloves, minced, and more.

Yes, Spicy Squash Pasta 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.

Spicy Squash Pasta

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