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Brown Butter, Ricotta & Butternut Squash Baked Bucatini Recipe

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4 from 72 reviews

This comforting Brown Butter, Ricotta & Butternut Squash Baked Bucatini is a deliciously creamy pasta dish that combines nutty brown butter, savory herbs, and rich butternut squash soup with cheesy ricotta and melted mozzarella and cheddar. Enhanced by the warmth of cinnamon and nutmeg, this baked pasta features a crispy sage breadcrumb topping for added texture, making it a perfect hearty meal for fall or any cozy night in.

Ingredients

For the pasta:

  • 6 tablespoons salted butter
  • 1 pound bucatini
  • 4 garlic cloves, minced
  • 1 yellow onion, thinly sliced
  • 1 tablespoon finely chopped sage leaves
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • Optional: ½ teaspoon red pepper flakes
  • 3 cups pre-made butternut squash soup (Pacific Foods Creamy Butternut Squash Soup recommended)
  • 2 ½ cups vegetarian broth (or substitute water)
  • ½ heaping cup whole-milk ricotta cheese
  • 1 tablespoon brown sugar or pure maple syrup
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon allspice
  • 1 cup (4 ounces) shredded mozzarella cheese (or gouda)
  • 1 cup (4 ounces) shredded sharp cheddar cheese (or gouda or more mozzarella)
  • Optional: ¼ cup grated parmesan cheese

For the sage breadcrumbs:

  • 2 tablespoons salted butter
  • 2 sage leaves, very finely chopped
  • ½ cup panko breadcrumbs
  • ¼ teaspoon kosher salt

Instructions

  1. Brown the Butter: In a large skillet over medium heat, melt 6 tablespoons of the salted butter and cook until it turns golden brown and fragrant, about 4-5 minutes, stirring frequently to prevent burning.
  2. Sauté Aromatics and Herbs: Add the minced garlic, thinly sliced yellow onion, chopped sage leaves, and fresh thyme leaves to the brown butter. Cook, stirring occasionally, until the onion softens and becomes translucent, about 5 minutes. Season with 1 teaspoon kosher salt, freshly ground black pepper to taste, and add optional red pepper flakes if using.
  3. Add Liquids and Spices: Pour in the 3 cups of butternut squash soup and 2 ½ cups of vegetarian broth or water. Stir in the brown sugar or pure maple syrup, cinnamon, nutmeg, ginger, and allspice, combining thoroughly.
  4. Cook Bucatini: Bring the mixture to a simmer, then add the bucatini pasta, pressing it down gently so it’s submerged. Cook uncovered, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed, about 12-15 minutes.
  5. Add Cheeses: Remove the skillet from heat and stir in the whole-milk ricotta cheese, shredded mozzarella, and sharp cheddar until creamy and well combined. Taste and adjust seasoning if necessary.
  6. Prepare Sage Breadcrumbs: In a small pan, melt 2 tablespoons of salted butter over medium heat. Once melted, add the finely chopped sage leaves and cook for 1 minute until fragrant. Add the panko breadcrumbs and ¼ teaspoon kosher salt, stirring constantly until the breadcrumbs turn golden brown and crisp, about 3-4 minutes.
  7. Assemble and Bake: Transfer the pasta mixture to a greased baking dish. Sprinkle the sage breadcrumbs evenly over the top. Optionally, sprinkle grated parmesan cheese over breadcrumbs. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes or until the top is golden and bubbling.
  8. Serve: Remove from the oven and let cool slightly before serving to allow the flavors to meld and the dish to set. Garnish with extra fresh sage or thyme if desired.

Notes

  • Using pre-made butternut squash soup speeds up preparation but homemade can be used for a fresher flavor.
  • You can substitute vegetarian broth with water if needed, though broth adds more depth.
  • For a spicier kick, increase the red pepper flakes to 1 teaspoon.
  • To make this dish vegan, replace butter with olive oil and use vegan cheeses or nutritional yeast, and ensure the pasta is egg-free.
  • The sage breadcrumbs add a nice crunch and herbal aroma, but you can omit them for a softer texture.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.

Find it online: https://justsosavory.com/brown-butter-ricotta-and-butternut-squash-baked-bucatini-recipe/