Butternut Squash & Ricotta Farfalle Pasta

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Savor the flavors of fall with our Butternut Squash & Ricotta Farfalle Pasta. This autumn-inspired dish features butternut squash, rosemary, shallots, pumpkin seeds, creamy ricotta cheese, and al dente farfalle pasta. This simple pasta recipe is ideal for cozy family dinners, Thanksgiving feasts, or a crisp autumn evening.

Ingredients 8 Servings

Ingredients for Butternut Squash & Ricotta Farfalle Pasta:

  • 1 box Barilla® Farfalle pasta
  • 1 small butternut squash, peeled & cut into ½” cubes
  • 1-2 sprigs rosemary  
  • 3/4 cup ricotta cheese, divided
  • 2 shallots, chopped
  • 2 cloves garlic, minced
  • 4 tablespoons extra virgin olive oil, divided
  • ½ cup squash seeds, toasted
  • Salt and black pepper to taste 
  • Pinch of nutmeg
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  • Bring a large pot of water to a boil. Cook pasta according to package directions.
  • Peel squash; cut squash into cubes, removing seeds and inner strands. Set seeds aside to toast. 
  • Heat a large dry frying pan and add the squash seeds to toast. Once done, set aside.

  • In the same frying pan add half the olive oil, shallots, and garlic, stir, and cook gently.

  • Add the squash cubes, rosemary sprigs, nutmeg, salt, and pepper and allow to become fragrant. Add a few ladles of pasta water and continue to simmer for 6-8 mins (you can add a lid to reduce cooking time). 

  • Remove rosemary springs then transfer ¾ of squash mix to a food processor leaving the remaining mixture whole to serve.

  • Add ½ cup cheese to the processer, remaining olive oil and some more pasta water if needed. Blend until smooth.

  • Return the blended squash mixture to the pan and warm the mixture on low heat.

  • Add the pasta to the blended squash mix and serve with remaining unblended squash mix, remaining cheese, and toasted squash seeds.

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