Roasted Butternut Squash Pasta with Ricotta and Toasted Walnuts

Roasted Butternut Squash Pasta with Ricottan and Toasted Walnuts takes about 25 minutes from beginning to end. For $1.96 per serving, you get a main course that serves 2. One portion of this dish contains about 41g of protein, 44g of fat, and a total of 1300 calories. This recipe is liked by 309 foodies and cooks. If you have ricotta, salt, Salt & Pepper, and a few other ingredients on hand, you can make it. It is brought to you by Creative Culinary. With a spoonacular score of 95%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: Roasted Butternut Squash with Beet Greens, Goat Cheese, Toasted Walnuts and Mint, Herbed Ricotta Butternut Squash Noodles with Walnuts, Chickpeas and Cumin-Roasted Carrots and Cauliflower, and Roasted Butternut Squash Pasta with Leeks Walnuts and Roquefort (Meatless Monday).

Servings: 2

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

2-3 oz Epicurean Tuscan Herb butter

1-2 cups roasted butternut squash, diced (I like a lot more squash than the recipe called for)

1/4 c parsley

1 lb linguine pasta, cooked (reserve 1/2 cup pasta water)

1/4 cup reserved pasta water

1/2 c ricotta

1 tsp finishing salt

Salt & pepper to taste

2 medium shallots, minced

1/4 c chopped walnuts (toasted)

Equipment:

pot

bowl

Cooking instruction summary:

Heat large pot on medium high heat. Add butter and shallots. Cook till shallots are clear.Add pasta water and cook for 5 mins. Add pasta and squash and gently combine. Season with salt and pepper.Scoop large spoonful into serving bowls and top with ricotta, toasted walnuts, parsley and a sprinkling of finishing salt.

 

Step by step:


1. Heat large pot on medium high heat.

2. Add butter and shallots. Cook till shallots are clear.

3. Add pasta water and cook for 5 mins.

4. Add pasta and squash and gently combine. Season with salt and pepper.Scoop large spoonful into serving bowls and top with ricotta, toasted walnuts, parsley and a sprinkling of finishing salt.


Nutrition Information:

Quickview
1299k Calories
40g Protein
44g Total Fat
186g Carbs
33% Health Score
Limit These
Calories
1299k
65%

Fat
44g
68%

  Saturated Fat
21g
133%

Carbohydrates
186g
62%

  Sugar
10g
11%

Cholesterol
92mg
31%

Sodium
1635mg
71%

Get Enough Of These
Protein
40g
81%

Selenium
153µg
220%

Vitamin A
9058IU
181%

Manganese
2mg
141%

Vitamin K
127µg
121%

Phosphorus
625mg
63%

Copper
0.99mg
49%

Magnesium
183mg
46%

Fiber
10g
43%

Vitamin C
26mg
33%

Vitamin B6
0.63mg
31%

Zinc
4mg
31%

Potassium
1013mg
29%

Iron
4mg
27%

Folate
102µg
26%

Vitamin B3
5mg
25%

Calcium
251mg
25%

Vitamin B1
0.35mg
24%

Vitamin B2
0.31mg
18%

Vitamin B5
1mg
16%

Vitamin E
2mg
14%

Vitamin B12
0.26µg
4%

Vitamin D
0.55µg
4%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Restaurant Style Salsa
Golden Sunshine Dairy-Free Pancakes
Roasted Mushrooms with Rosemary and Garlic
Chicken and Vegetable Lo Mein
Andrew Carmellini's Chicken Pot Pie
Mini Fruit Tarts
Saucy Stir-Fry Pork
Eggs in Purgatory
Lemon Blueberry Cheesecake French Toast Streusel Muffins
The Best Chicken Parmesan
Food Trivia

We are eating 900% more broccoli than we did 20 years ago.

Food Joke

Chuck Norris can down a 30 pack in one sip. But beers for pussies he only drinks whisky... which he chases with whisky.

Popular Recipes
Crab and Corn Cakes

Serious Eats

Crab Cakes with Spicy Cream

Foodnetwork

Chili Tortellini

Picky Palate

Quick Chick Pot Pie: Cheater's Version

Unexpected Elegance

Mediterranean Orzo Salad

Foodista