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Roasted Butternut Squash with Ricotta and Toasted Walnuts
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Roasted Butternut Squash Pasta with Ricotta and Toasted Walnuts

An easy pasta dish combining butternut squash with ricotta cheese and toasted walnuts.
Course Side Dish, Vegetables
Cuisine American
Keyword butternut squash, pasta, walnuts
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 645kcal
Author Barb

Ingredients

  • 1 pound linguine pasta cooked (reserve 1/2 cup pasta water)
  • 2-3 ounce Epicurean Tuscan Herb butter
  • 2 medium shallots minced
  • ¼ cup reserved pasta water
  • 2 cups roasted butternut squash diced (I like a lot!)
  • Salt & pepper to taste
  • ½ cup ricotta
  • ¼ cup chopped walnuts toasted
  • ¼ cup parsley
  • 1 teaspoon finishing salt

Instructions

  • Heat large pot on medium high heat. Add butter and shallots. Cook till shallots are clear.
  • Add reserved 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.

Notes

Great as a side dish or the main course!
 

Nutrition

Serving: 1Serving | Calories: 645kcal | Carbohydrates: 97g | Protein: 21g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 46mg | Sodium: 131mg | Potassium: 630mg | Fiber: 6g | Sugar: 6g | Vitamin A: 8251IU | Vitamin C: 21mg | Calcium: 142mg | Iron: 3mg