Pasta · ALWAYS FREE
Butternut, sage & ricotta penne
Ridged penne and roasted butternut cubes are tossed in sage butter, then finished with ricotta dollops and fine Parmesan.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 425°F (220°C). Toss the squash cubes with the olive oil, 0.0705 oz salt and pepper on a rimmed baking sheet. Spread in a single layer and roast for 25–30 minutes, turning halfway, until tender and browned at the corners.
- Meanwhile, bring the 6.61 lb water and 0.423 oz pasta salt to a boil in a large pot. Cook the penne according to its packet time until tender with a slight bite. Before draining, scoop out 7.05 oz pasta cooking water.
- Melt the butter in a wide skillet over medium heat. Add the whole sage leaves and cook for 1–2 minutes, until crisp; move them to a small plate with a slotted spoon. Lower the heat, add the garlic to the butter and stir for 30 seconds, without browning it.
- Add the drained penne, roasted squash and 3.53 oz reserved pasta water to the skillet. Toss gently over medium heat for 1–2 minutes so the cubes remain distinct. Turn off the heat and fold in 0.529 oz Parmesan and the lemon juice. Add up to 3.53 oz more reserved water in small splashes if the pasta looks dry.
- Divide all the pasta and squash equally among 4 warm bowls. Top each with 1.76 oz ricotta in small dollops, one-quarter of the crisp sage and one-quarter of the remaining 0.529 oz Parmesan. Serve immediately. Pack leftovers into shallow containers and refrigerate promptly at 40°F (4°C) or colder, within 2 hours of cooking or 1 hour above 90°F (32°C). Use within 3–4 days; reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 562 kcal
- Protein
- 18.6 g
- Total carbohydrate
- 82.1 g
- Total fat
- 18.5 g
- Total sugars
- 5.7 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. The ingredient-sum method uses raw or cooked food profiles matching the ingredient state. Moisture gain/loss does not change the stated serving count. No general cooking/fermentation nutrient-retention factors are applied. Unless a discard/absorption blocker is listed, all measured pan fats and sauces are assumed consumed. Actual amounts left in pans, on utensils or during cooking can reduce intake. Optional additions are excluded when noted. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are omitted because retention, brands, rinsing and missing source rows make them less reliable here. Pasta-water salt has no calories/protein/carbs/fat/sugar; sodium uptake is not estimated. Fresh herb nutrition uses an official AFCD imputed profile. AFCD borrowed its main values from fresh rosemary and its sugar value from parsley; this small ingredient estimate is lower-confidence than analytical food data.
View the ingredient calculations · Source 1 · Source 2Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
