Butternut Squash + Honey Ricotta + Brown Butter Sage Alfredo Stuffed Pasta
Eclectic mains are becoming more and more common in Thanksgiving dinners. Some people are vegetarian or vegan and some people just don’t like meat. For me, I personally just hate turkey and ham and a couple of other members of my family don’t like them either. In our house, there’s always a non-meat main! And it’s usually pasta, could you have guessed? This butternut squash stuffed pasta is SO good and my family was so happy I was workshopping it before Thanksgiving for you guys because that means they got to devour it all week. I swear this is next level. It’s both sweet and savory and pretty much encapsulates Fall in every way possible. You’ll adore it, I promise.
Butternut Squash + Honey Ricotta + Brown Butter Sage Alfredo Stuffed Pasta
Fall in a dish. It's sweet, savory, and cozy. You'll be craving this all year round.
Ingredients
Roasted Butternut Squash
- 1 butternut squash peeled and cubed
- olive oil for drizzling
- ½ t sea salt
- ½ t pepper
Honey Whipped Ricotta
- 1 30 oz. tub ricotta cheese
- 8 oz. cream cheese
- 4 t honey
- ¼ t sea salt
- ¼ t pepper
- ¼ t nutmeg
- ¼ t cinnamon
- ¼ t thyme
- ½ t sage
- ½ t rosemary
Brown Butter Sage Alfredo
- 1 stick butter
- 1 cup heavy cream
- 1 ½ cups parmesan cheese
- ¼ t sea salt
- ¼ t pepper
- ¼ t nutmeg
- ½ t sage
- 1 T honey
- ¼ cup pasta water
Other
- 1 lb. stuffing shells or manicotti
Instructions
Roasted Butternut Squash
- Preheat your oven to 400° F.
- Lay your cubed butternut squash out on a baking sheet.
- Drizzle with olive oil and season with salt and pepper. Mix it up.
- Bake for 30 minutes.
Honey Whipped Ricotta
- Using a hand mixer or stand mixer, add the cream cheese to a bowl and whip it until it's smooth.
- Add the ricotta cheese and whip the cream cheese and ricotta together until it's fluffy.
- Add the honey, sea salt, black pepper, rosemary, sage, thyme, nutmeg, and cinnamon. Whip it until it's all combined and adjust to your taste!
Brown Butter Sage Alfredo
- Start boiling your noodles.
- In a pan, melt your butter, Keep heating until it becomes a light golden brown and gets foamy. It will start to smell nutty.
- Add the heavy cream and make sure it's fully incorporated.
- Add the parmesan cheese and mix it until all of the cheese is melted and fully incorporated into the sauce.
- Add the sea salt, pepper, nutmeg, sage, and honey. Combine.
- Add the pasta water. Combine.
Assembly
- Spread some alfredo sauce on the bottom of a baking dish.
- Make sure the noodles are cooled down. Spoon or pipe the honey whipped ricotta into the stuffed shells or manicotti.
- Using your hands, place 2-3 butternut squash into the stuffed shell or manicotti.
- Placed the finished shell or manicotti into the baking dish.
- Repeat with all noodles.
- Spoon the rest of the alfredo sauce over the shells or manicotti.
- Broil in the oven until lightly browned.
