Roasted squash, shallot, spinach & ricotta pasta

Roasted squash, shallot, spinach & ricotta pasta

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(18 ratings)

Prep: 15 mins Cook: 40 mins


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

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal504
  • fat11g
  • saturates3g
  • carbs84g
  • sugars14g
  • fibre14g
  • protein18g
  • salt0.4g
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  • 1 butternut squash (approx 800g in weight), peeled and diced
  • 4 banana shallots, quartered lengthways (roots intact)



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g wholemeal pasta shapes



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 300g baby spinach leaves
  • 6 tbsp ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 4 sage leaves, very finely chopped



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • zest and juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • a few gratings of fresh nutmeg



    One of the most useful of spices for both sweet and savoury


  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.

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Comments, questions and tips

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Harley Evans's picture
Harley Evans
28th Jan, 2018
Lemon overpowers an otherwise bland dish. Won’t be cooking this again in a hurry!
Frantic Flapjack
31st Jan, 2017
Good midweek meal but I did change it a bit. Left out the lemon and used feta cheese and basil to add extra flavour. I also mixed in two tins of chopped tomatoes and cooked in the oven for an extra 10 minutes. This gave a lovely sauce and finished it off nicely.
15th Apr, 2016
This recipe is a favourite of mine! I make some alterations to the recipe, the biggest being feta instead of ricotta: Oven for 20 minutes: 320g butternut squash (prechopped, though I have found up to 1kg tasty) 6 Eschalion Shallots (or a 400g pack if I'm not using them for anything else that week - the more the better) Hot water poured through a strainer twice: 100g or 200g baby or young spinach (no real difference in taste, depends on how much I feel like spending the extra for nutrients) In a bowl: 200g feta, chopped into cubes Three sprinkles of ground nutmeg (for an earthy taste) 15/a handful sage leaves, chopped Hot water until sauce reaches desired consistency, or cold if you want to warm the whole thing up in the microwave. I find 20 seconds gets it warm, longer for hot. Boiled: 250g shell or rigatoni pasta Mix it all together and then squeeze lemon on to taste of each person. (Avoids the too much lemon problem a reviewer had below. My wife prefers it without any at all.)
29th Oct, 2014
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.
15th Sep, 2014
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.
1st Aug, 2014
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.
30th Mar, 2014
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.
25th Mar, 2014
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
18th Mar, 2014
It's a really simple but delicious dish and an interesting new way of using squash.Now do it by yourself.
13th Mar, 2014
forgot to rate it!


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MB seastar
10th Mar, 2019
This recipe is one of my favourite pasta recipes - I made a few changes when I first made it and these changes have stuck with me. Firstly, I used onions instead of shallots, as we didn't have any and I have never had shallots. Secondly, I add a tin of chopped tomatoes to the roasted vegetables and cook for a further 10 mins and I also added couchette with the roasted veg. Finally, serve the roasted veg as a sauce.
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