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Butternut squash, ricotta and basil pasta

For some midweek Italian in under 30 minutes, turn to this easy butternut squash pasta dish, freshened up with pesto and basil.

Serves 4

Prep Time 5 min

Cooking Time 20 min


  • 825g butternut squash, peeled and cut into 2.5cm cubes
  • Cooking oil spray
  • 300g pasta shapes
  • 200g ricotta
  • 2tbsp toasted pine nuts
  • 5tbsp pesto
  • 2tbsp fresh basil leaves


  1. Put the squash in a shallow microwave-proof dish with 2tbsp water and cover loosely with a lid. Microwave on high for 5 min or until just tender, then drain.
  2. Heat the grill to high. Line a baking tray with baking paper, then arrange the squash on top. Spray with oil and grill for 10–15 min until light golden.
  3. Meanwhile, cook the pasta according to the pack instructions, then drain and return to the pan.
  4. Add the squash, ricotta, pine nuts and pesto to the pasta. Season with black pepper and toss until well combined. Scatter over the fresh basil leaves and serve immediately.

Nutrition per serving

Read more on how we calculate nutrition.
465 16.3g 15.6g 4.9g 6.3g 10.4g 0.6g 314mg 69.2g 3.3mg

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