Irresistible Brown Butter Ricotta Butternut Squash Bucatini
Author:antaki
Total Time:1 hour 10 minutes
Yield:Serves 4
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
Ingredients
Scale
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
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.
