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


  • 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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13th Mar, 2014
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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