Roasted squash, shallot, spinach & ricotta pasta

Roasted squash, shallot, spinach & ricotta pasta

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(8 ratings)

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Cooking time

Prep: 15 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

Use your favourite wholemeal shapes and add roasted butternut, shallots, creamy Italian cheese and spinach for a hearty Italian pasta dish

Nutrition and extra info

Additional info

  • Healthy
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
504
protein
18g
carbs
84g
fat
11g
saturates
3g
fibre
14g
sugar
14g
salt
0.4g
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Ingredients

  • 1 butternut squash (approx 800g in weight), peeled and diced
  • 4 banana shallots, quartered lengthways (roots intact)
  • 2 tbsp olive oil
  • 400g wholemeal pasta shapes
  • 300g baby spinach leaves
  • 6 tbsp ricotta
  • 4 sage leaves, very finely chopped
  • zest and juice 1 lemon
  • a few gratings of fresh nutmeg

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Method

  1. Heat oven to 200C/180C fan/gas 6. Tip the squash and shallots into a large roasting dish. Toss in the oil, season and roast for 40 mins, stirring once.
  2. Meanwhile, cook the pasta following pack instructions, reserving a few tbsp of cooking water. Place the spinach in a large colander and pour over boiling water to wilt. Allow to cool a little, then squeeze out as much excess water as possible. Pop into a bowl with two-thirds of the ricotta, the sage, lemon juice and zest, nutmeg and seasoning, then stir.
  3. Next, tip the ricotta mixture into the hot drained pasta. Stir, adding a few tbsp of the cooking liquid. Mix most of the roasted veg with the pasta. Divide into bowls and dot with the remaining ricotta and scatter over any final bits of veg.

Recipe from Good Food magazine, March 2014

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Comments

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Annapoll17's picture
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Very bland. Lemon was overpowering. Had to inject some taste with some feta and more seasoning than I would have liked. Won't be repeating this one.

reevey's picture
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Disappointing outcome. Very bland dish that needs too many tweaks to make it worthwhile trying twice.
The butternut squash was the saving grace with spinach but the ricotta was tasteless and needed to be replaced by a Gorgonzola at least to give flavour.

Kamillanlarsen's picture

Made this tonight, went down well with both my partner and me. Added a bit of bacon, garlic and chilli, substituted the sage with thyme and used cream cheese instead of ricotta (as we didn't have any). Nice and tasty and it has been added to our "favourites" list.

suzymhall's picture
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I accidentally went overboard with the sage which completely ruined the dish. However with small amounts (or I might just use coriander, thyme or basil next time) I think it would be nice. I substituted Quark for the ricotta which worked well and reduced the calories. I also used frozen spinach which worked perfectly well.

sabamoley's picture

A lovely, easy, healthy recipe. I left out the sage, wilted the spinach by throwing it in with the pasta for 30 secs before I drained it, and then just mixed everything together.

Daisy@Cheaperseeker's picture

It's a really simple but delicious dish and an interesting new way of using squash.Now do it by yourself.

delsh21's picture
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forgot to rate it!

delsh21's picture
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Made this for dinner last night and it was unexpectedly tasty. I used feta and basil instead of ricotta and sage because I had them in the fridge and they needed using up. It's a really lovely, simple but flavourful dish and an interesting new way of using squash.

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