A Creamy Fall Pasta Dream Come True
Craving a warm and cozy dish that screams fall? This roasted garlic butternut squash pasta is about to become your new seasonal favorite. Packed with the natural sweetness of roasted butternut squash and the savory depth of garlic, this creamy pasta delivers flavor and comfort in every bite. The best part? It’s simple, satisfying, and comes together in under 30 minutes. Perfect for a solo dinner or when you just need a quick weeknight fix.
Butternut squash and ricotta make for a match made in pasta heaven. The smooth, velvety sauce clings to each strand, offering the perfect balance of sweet and savory. If you’re a fan of creamy butternut squash pasta but want to sneak in some extra protein, this dish has you covered—thanks to a blend of roasted veggies, cottage cheese, and creamy ricotta. It’s a recipe you’ll want to keep on repeat all season long.
Single serve but don’t want to share? No problem! This dish is great for those days when you want something indulgent without having to make a huge batch. Plus, you get to enjoy that new dish feeling every night! Pro tip: adding a handful of spinach toward the end gives the pasta some extra greens and texture, making this roasted butternut squash pasta both wholesome and delicious.
With minimal prep and maximum flavor, this pasta is perfect for cozy fall nights when you need something comforting and effortless.
Macros Per Serving
382 Cal | 54g Carbs | 9g Fat | 30g Protein
Recipe Card
Roasted Garlic Butternut Squash Pasta
Ingredients
Roasted Veggies:
- 85 g Frozen Butternut Squash (cubed (Stahlbush Farms))
- 2 tsp Garlic (minced or chopped)
- ⅛ th Red Onion (chunks)
- To Taste Salt & Pepper
Pasta:
- 56 g Bowtie Protein Pasta (Barilla)
- 32 g Baby Spinach
Sauce:
- 55 g Low Fat Cottage Cheese (Good Culture)
- 31 g Low Fat Ricotta (H-E-B)
- 10 g Calabrian Chili Peppers (Tutto Calabria)
- 14 g Fat Free Mozzarella (H-E-B)
- 2-4 tbsp Pasta Reserve
Garnish:
- 10 g Grated Parmesan
- Fresh Thyme
Instructions
Roasted Veggies:
- Add your veggies to a baking sheet and season lightly with salt and pepper.85 g (0.75 cups) Frozen Butternut Squash, 2 tsp Garlic, 1/8 th Red Onion, To Taste Salt & Pepper
- Air roast at 325° for 10 minutes until soft and tender.
Pasta:
- Meanwhile, boil your pasta according to package instructions.56 g (2 oz) Bowtie Protein Pasta
- Wilt down your spinach in a sauce pan with water.32 g (1 cups) Baby Spinach
Sauce:
- Once your veggies have roasted, add them to a blender along with the remaining ingredients. Start off with 2 tbsp of pasta reserve water.55 g (0.25 cups) Low Fat Cottage Cheese, 31 g (2 tbsp) Low Fat Ricotta, 10 g (2 tsp) Calabrian Chili Peppers, 14 g (1 tbsp) Fat Free Mozzarella, 2-4 tbsp Pasta Reserve
- Blend until it’s nice and smooth. Add more water as needed for a creamier consistency.
- To the saucepan with spinach, add in your boiled and strained pasta. Then pour in the sauce. Mix together until evenly coated.
Garnish:
- Serve with grated Parmesan and fresh thyme.10 g (1 tbsp) Grated Parmesan, Fresh Thyme
- You can also always double this recipe (or more) and make for a gathering or meal prep for yourself!
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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