Irresistible Brown Butter Ricotta Butternut Squash Bucatini

Gather round, friends! Today, we’re diving into comfort food heaven with a recipe that has captured my heart and warmed my soul: Brown Butter, Ricotta & Butternut Squash Baked Bucatini. Picture this: a crisp autumn evening, leaves crunching underfoot, the air filled with a warm, earthy aroma that beckons you home. This dish feels like a hug on a plate, perfectly embodying the cozy vibes of sweater weather. Each bite is creamy and nutty with hints of sweetness, and trust me, it’s a flavor combination you’ll find yourself craving time and time again.

Why do I love this dish so much? Well, it’s not only delicious but also incredibly simple to whip up. The brown butter adds a nutty depth, while the ricotta delivers that comforting creaminess that makes life so good. And let’s not forget the butternut squash for that delightful sweetness and a pop of color! So, let’s roll up our sleeves and get cooking, shall we?

Why You’ll Love This Recipe

• Easy Weeknight Dinner: This dish comes together quickly and is a fantastic way to impress dinner guests without breaking a sweat!
• Budget-Friendly: Using affordable ingredients like butternut squash and pasta means you can feed a crowd without emptying your wallet.
• Comforting Flavors: The blend of rich brown butter and creamy ricotta is pure comfort food bliss.
• Perfect for All Seasons: While it shines in fall, this dish can be enjoyed any time of year with a few seasonal tweaks!

Ingredients

Here’s what you’ll need to create this scrumptious dish:

• 10 oz bucatini pasta (or any pasta you love)
• 2 cups butternut squash, peeled and cubed (fresh or frozen works perfectly!)
• 1 cup ricotta cheese (make sure it’s the good stuff for that creamy goodness)
• 4 tbsp unsalted butter (you’ll understand why we need this in a moment)
• 1/2 cup Parmesan cheese, grated (plus more for serving, because cheese is life)
• 1 clove garlic, minced (fresh garlic adds more punch than powdered)
• Salt and pepper to taste
• Fresh sage leaves, for garnish (these will elevate the dish, trust me!)

Step-by-Step Instructions

Let’s get this pasta party started!

1. Preheat your oven: Set that bad boy to 375°F (190°C). We want a cozy oven to bake our bucatini.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add the bucatini and cook according to package instructions until al dente. Don’t forget to reserve about 1 cup of pasta water before draining!
3. Roast the butternut squash: While the pasta cooks, spread the butternut squash on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for about 25 minutes or until golden and tender. Oh, the smell of roasting squash is divine!
4. Make the brown butter: In a skillet over medium heat, melt the butter until it begins to foam. Keep stirring until it turns a lovely amber color and smells nutty (about 5-7 minutes). Watch carefully; we don’t want to burn it!
5. Combine everything: In a large bowl, mix the cooked pasta, roasted butternut squash, ricotta, brown butter, and 1/2 cup of the reserved pasta water. Stir gently to combine. If the mixture feels too dry, add more pasta water a little at a time until you reach your desired consistency.
6. Season it up: Toss in the minced garlic, salt, and pepper. Give it a taste. Adjust any seasonings as you see fit. This part is crucial to make sure it’s just right for your palate!
7. Bake it: Transfer the mixture to a greased baking dish (a 9×13-inch dish works beautifully). Top with a sprinkle of Parmesan cheese for that golden finish. Bake for 20-25 minutes until bubbly and golden.
8. Garnish and serve: Once out of the oven, let it cool for a few minutes. Top with fresh sage leaves for a pop of color and flavor. Serve hot with your favorite crusty bread.

Pro Tips & Variations

This dish is as versatile as it is delicious! Here are some fun tweaks:

• Add spices: A pinch of nutmeg or cayenne can really amp up the flavor profile!
• Swap out cheese: Try using goat cheese instead of ricotta for a tangy twist.
• Load it up: Add sautéed mushrooms or spinach for extra veggies!
• For a crunch: Top with panko breadcrumbs mixed with a little olive oil before baking for a crispy topping.

Serving Suggestions

When it comes to serving this dish, the world is your oyster. I love pairing it with a side salad drizzled with a light vinaigrette to balance the richness of the bucatini. A glass of crisp white wine or a warm herbal tea can complement the meal beautifully as well. And don’t forget a warm loaf of crusty bread for that perfect dip into the cheesy goodness!

Storage Tips

Have leftovers? Lucky you! Here’s how to store them:

• Refrigerate: Store any leftovers in an airtight container for up to 3 days.
• Freeze: This dish freezes well too! Just portion it out in freezer-safe containers for up to 2 months. When you’re ready to enjoy again, allow it to defrost in the fridge overnight before reheating.
• Reheat: Gently warm it in the oven at 350°F (175°C) until heated through, or microwave it with a splash of water to prevent it from drying out.

FAQs

Can I use a different type of pasta?

Absolutely! While bucatini is a fun choice, feel free to swap it for penne, rigatoni, or even gluten-free pasta. Just adjust the cooking time as needed!

Is butternut squash essential?

Not at all! If you’re not a fan of squash, you can replace it with sweet potatoes, zucchini, or even spinach for a different flavor and texture.

Can I make it vegetarian?

This recipe is already vegetarian, but if you’re looking to add even more veggies, feel free to toss in some roasted bell peppers or mushrooms for extra flavor and nutrients!

Can I prepare it in advance?

Yes! You can prepare everything up until the baking step a day ahead. Just cover it tightly and refrigerate. When you’re ready, pop it in the oven!

Conclusion

If you made it this far, you’re truly ready for a culinary adventure! I can’t wait for you to try this Brown Butter, Ricotta & Butternut Squash Baked Bucatini. It’s comforting, flavorful, and oh-so-cozy. I’d love to hear how it turns out for you! Are there any twists you tried? Drop a comment and share your version! Happy cooking, my friends!

Irresistible Brown Butter Ricotta Butternut Squash Bucatini

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• Author: antaki
• Total Time: 1 hour 10 minutes
• Yield: Serves 4

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Description

Savor the rich flavors of brown butter creamy ricotta and butternut squash in this delicious baked bucatini dish Perfect for any occasion 152 chars

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Ingredients

Scale 1x2x3x

10 oz bucatini pasta

2 cups butternut squash, peeled and cubed

1 cup ricotta cheese

4 tbsp unsalted butter

1/2 cup grated Parmesan cheese

1 clove garlic, minced

Salt and pepper to taste

Fresh sage leaves, for garnish

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Instructions

Preheat your oven to 375°F (190°C).

Cook the bucatini in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

Spread the butternut squash on a baking sheet, drizzle with olive oil, salt, and pepper. Roast for about 25 minutes or until golden and tender.

In a skillet over medium heat, melt the unsalted butter until it foams and turns an amber color, about 5-7 minutes.

In a large bowl, mix the cooked pasta, roasted butternut squash, ricotta, brown butter, and 1/2 cup of reserved pasta water. Stir until combined, adding more pasta water if necessary.

Add minced garlic, salt, and pepper to taste. Adjust seasonings as needed.

Transfer the mixture to a greased 9×13-inch baking dish. Top with Parmesan cheese and bake for 20-25 minutes until bubbly and golden.

Let cool briefly, then garnish with fresh sage and serve hot.

Notes

A creamy and nutty baked bucatini dish featuring brown butter, ricotta, and roasted butternut squash, perfect for a cozy meal.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dinner
• Cuisine: Italian

Nutrition

• Serving Size: Serves 4
• Calories: 450 calories
• Sugar: 3 grams
• Fat: 25 grams
• Carbohydrates: 45 grams
• Fiber: 5 grams
• Protein: 20 grams

Keywords: baked bucatini, comfort food, pasta, butternut squash, brown butter, ricotta