If you are looking for a cozy, comforting pasta dish that feels like a warm hug, the Brown Butter, Ricotta & Butternut Squash Baked Bucatini Recipe is an absolute must-try. This recipe beautifully combines nutty brown butter, creamy ricotta, and the subtle sweetness of butternut squash to create layers of flavor and texture that dance on your palate. Baked to golden perfection with a crispy sage breadcrumb topping, it’s a delightful twist on classic baked pasta that brings a bit of autumn comfort straight to your table.

Ingredients You’ll Need

The image shows a white rectangular baking dish with handles, filled with uncooked spaghetti spread flat at the bottom. On top of the spaghetti, there are many layers: sliced white onions scattered around, chopped green herbs placed in small piles, minced garlic heaped in the center, red chili flakes adding a pop of color, and white granulated salt and black pepper sprinkled over. The baking dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This recipe calls for simple, wholesome ingredients that each play a crucial role in building that incredible flavor profile and satisfying texture. From the aromatic herbs to the rich cheeses and the unique butternut squash soup, every component is thoughtfully chosen to shine in harmony.

6 tablespoons salted butter: For browning to develop that irresistible nutty flavor and richness.
1 pound bucatini: The perfect pasta choice with its hollow center to carry the sauce inside.
4 garlic cloves, minced: Adds a fragrant base and depth to the sauce.
1 yellow onion, thinly sliced: Brings sweetness and texture to the mix.
1 tablespoon finely chopped sage leaves: Provides an earthy, aromatic touch especially in the breadcrumbs.
1 tablespoon fresh thyme leaves: Adds a subtle herbal brightness.
1 teaspoon kosher salt: Essential for seasoning and enhancing all flavors.
Freshly ground black pepper, to taste: For a gentle kick and warmth.
Optional ½ teaspoon red pepper flakes: If you like a bit of heat in your pasta.
3 cups pre-made butternut squash soup: The heart of the sauce, lending creaminess and natural sweetness.
2 ½ cups vegetarian broth (or water): To help thin and flavor the sauce so it envelops the pasta perfectly.
½ heaping cup whole-milk ricotta cheese: Brings a luscious, creamy texture and mild tanginess.
1 tablespoon brown sugar or pure maple syrup: Balances flavors with a touch of sweetness.
¼ teaspoon cinnamon: Offers a warm, cozy undertone.
¼ teaspoon nutmeg: Adds depth and warmth to the spice blend.
¼ teaspoon ginger: A subtle zing that complements the squash.
¼ teaspoon allspice: Rounds out the spice mixture for complexity.
1 cup shredded mozzarella cheese: Melts beautifully, giving that gooey cheese pull.
1 cup shredded sharp cheddar cheese: Provides bold flavor and a nice sharpness.
Optional ¼ cup grated parmesan cheese: Adds a salty, nutty finish on top.
2 tablespoons salted butter (for breadcrumbs): Helps crisp the breadcrumbs to golden perfection.
2 sage leaves, finely chopped (for breadcrumbs): Gives the crunchy topping an irresistible herbal aroma.
½ cup panko breadcrumbs: Creates a crunchy, golden topping that contrasts beautifully with the creamy pasta beneath.
¼ teaspoon kosher salt (for breadcrumbs): To season the crispy topping just right.

How to Make Brown Butter, Ricotta & Butternut Squash Baked Bucatini Recipe

Step 1: Prepare the Brown Butter and Aromatics

Start by melting the 6 tablespoons of salted butter over medium heat and cook it until it turns golden brown and smells irresistibly nutty. This brown butter is the secret flavor bomb in this dish, adding a deep richness you just can’t get from plain butter. Once browned, add the minced garlic and sliced onion to the pan, sautéing until the onion softens and everything smells fragrant. Then stir in the chopped sage and thyme, letting the herbs release their fresh notes into the fragrant butter mixture.

Step 2: Cook the Bucatini

While your butter and aromatics come together, cook the bucatini in salted boiling water until al dente—just tender but still with a little bite. Bucatini is perfect for this recipe because its hollow center traps that luscious sauce inside, giving you flavor in every bite.

Step 3: Make the Butternut Squash Sauce

In a large mixing bowl, combine the pre-made butternut squash soup with the vegetarian broth or water to loosen it up. Stir in the brown sugar (or maple syrup) and the warming spices: cinnamon, nutmeg, ginger, and allspice. Add salt, pepper, and red pepper flakes if you want a bit of zing. To this, fold in the ricotta cheese until creamy and smooth—this is what makes the sauce luxuriously velvety.

Step 4: Combine Pasta and Sauce

Drain the bucatini and toss it into the bowl with your sauce mixture, mixing gently so every strand is coated with that flavorful, creamy sauce. Taste and adjust seasoning if needed, because this step ensures your baked pasta will be perfectly seasoned throughout.

Step 5: Assemble the Casserole

In a greased baking dish, pour in the sauced bucatini and top evenly with the shredded mozzarella and sharp cheddar cheeses. The cheeses melt and bubble in the oven, creating that dreamy, golden crust we all crave in baked pasta dishes.

Step 6: Make the Sage Breadcrumb Topping

In a small skillet, melt the 2 tablespoons of butter, then add finely chopped sage leaves and cook until fragrant. Toss in the panko breadcrumbs and salt, stirring until the crumbs turn golden and crispy. Sprinkle this flavorful breadcrumb mixture generously over the top of the cheese layer to add texture and an irresistible herbal crunch.

Step 7: Bake to Perfection

Bake your assembled bucatini in a preheated oven at 350°F (175°C) for about 25 minutes, or until the cheese is melted and bubbly and the breadcrumbs are golden brown. Once out of the oven, let it rest for a few minutes so the flavors settle and the dish firms up slightly, making it easier to serve.

How to Serve Brown Butter, Ricotta & Butternut Squash Baked Bucatini Recipe

A white rectangular baking dish filled with uncooked spaghetti noodles arranged in a neat, parallel layer, topped with sliced white onion rings and small bits of herbs and seasoning. A light yellow sauce is being poured over the noodles from a white jug on the left side, with the sauce slowly covering the pasta. The texture shows the dry spaghetti sticks in straight lines, thin onion rings scattered on top, and the smooth sauce flowing gently. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like extra sage or thyme scattered on top add a fresh aroma and a pop of green that contrasts beautifully with the warm golden colors of the dish. A light drizzle of good-quality olive oil or a sprinkle of parmesan cheese at the end can elevate the flavors even further.

Side Dishes

This baked bucatini pairs wonderfully with crisp, lightly dressed green salads to balance its creamy richness. Roasted seasonal vegetables like Brussels sprouts or sautéed spinach also complement the sweet, spiced notes of the butternut squash sauce perfectly.

Creative Ways to Present

Serve this pasta in individual ramekins for a charming presentation that looks restaurant-worthy. Or turn it into a crowd-pleaser by baking in a large casserole and bringing it straight to the table for family-style serving. Adding a small bowl of extra breadcrumbs on the side lets guests top their pasta with a little extra crunch.

Make Ahead and Storage

Storing Leftovers

Store any leftover Brown Butter, Ricotta & Butternut Squash Baked Bucatini in an airtight container in the refrigerator for up to 3 days. The flavors actually meld together more after a day, so leftovers taste wonderful reheated.

Freezing

This recipe freezes beautifully. For best results, freeze the unbaked assembled dish wrapped tightly in plastic wrap and then foil. It can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before baking.

Reheating

To reheat, cover the pasta with foil to keep it from drying out and warm it in a 350°F oven for 20 minutes or until heated through. You can also microwave individual portions, but the oven ensures the cheesy crust stays crisp.

FAQs

Can I make this Brown Butter, Ricotta & Butternut Squash Baked Bucatini Recipe vegan?

Absolutely! You can substitute the butter with a plant-based alternative, use vegan ricotta and cheeses, and ensure your broth is vegetable-based. The flavor will still be rich and satisfying.

Is pre-made butternut squash soup okay to use?

Yes, using high-quality pre-made butternut squash soup saves time and adds creamy sweetness. Just be sure to pick a variety without too many added spices since you’ll be customizing the seasoning yourself.

Can I prepare this dish ahead of time?

Definitely! You can assemble the entire dish a day in advance and refrigerate it, then bake when ready. This makes it perfect for entertaining or busy weeknights.

What can I substitute for bucatini?

If bucatini is hard to find, thick spaghetti or small hollow pastas like rigatoni or ziti work great as substitutes. Just adjust the cooking time accordingly.

How do I make the breadcrumb topping extra crispy?

Make sure to toast the panko breadcrumbs in butter until golden before sprinkling on the pasta. This toasting is key to a perfectly crisp topping that contrasts with the creamy casserole beneath.

Final Thoughts

You truly can’t go wrong with the Brown Butter, Ricotta & Butternut Squash Baked Bucatini Recipe. It’s a comforting, flavorful dish that feels like a festive occasion every time you bake it. Whether you’re cooking for family, friends, or just treating yourself, this recipe is sure to become one of your go-to favorites. So grab your ingredients and dive in—your taste buds will thank you!