Ricotta Butternut Squash Pasta with Sage Chicken Meatballs
Ricotta butternut squash pasta is the perfect cozy dish for this time of year, combining the sweetness of roasted squash, creamy ricotta, and savory chicken meatballs. Tossed with tender lupini pasta and topped with freshly grated Parmesan, it’s a delicious, macro-friendly pasta dish that hits all the right flavor notes!
Roasted Butternut Squash Pasta with Ricotta
This one is sure to be a new pasta night favorite! Ricotta butternut squash pasta is creamy, cozy, and downright irresistible.
The roasted butternut squash blends into a velvety butternut squash sauce with ricotta and fresh sage that brings all the fall vibes to your plate. And let’s talk about those chicken meatballs—they’re juicy, flavorful, and the perfect match for this delicious pasta dish.
The best part? It’s a total crowd-pleaser that’s as fun to make as it is to eat. I use my Kaizen Fusilli lupini pasta since it’s low in carbs and high in protein, but feel free to use your own favorite pasta or even zucchini noodles.
Along with the flavors of butternut squash and fresh sage and creamy ricotta, this dish is topped with freshly grated Parmesan for that extra cheesy goodness that takes it to a whole new level. It’s versatile, hearty, and packed with flavor. A keeper, for sure!
Why You’ll Love It
This dish is packed with everything you love about a comforting pasta night, and here’s why it’s going to be a favorite:
- The butternut squash sauce is smooth, rich, and infused with fresh herbs like sage and rosemary for a perfect balance of flavors.
- Between the chicken meatballs, high-protein lupini pasta and the optional chicken bone broth in the sauce, this pasta is as nourishing as it is delicious.
- It’s a dish the whole family will love, from the tender pasta to the cheesy, nutty finish of freshly grated Parmesan.
- The roasted squash and warm spices make this the perfect dish for cozy fall and winter evenings, including special occasions.
Creamy Butternut Squash Pasta Ingredients
(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)
- Butternut Squash: The star of the show! When roasted, it develops a sweet, nutty flavor that blends beautifully into a creamy, velvety sauce. You can use pre-cut squash for convenience or dice it yourself into 1-inch cubes.
- Ricotta Cheese: Adds a luscious, creamy texture to the sauce and balances the sweetness of the squash with its light, tangy flavor. It’s the key to that dreamy butternut squash ricotta pasta.
- Fresh Sage and Rosemary: These herbs bring earthy, aromatic notes that take the sauce to a whole new level. Perfect for that seasonal, cozy feel.
- Chicken Meatballs: Juicy and full of flavor, these are made with ground chicken, Parmesan cheese, and sage for a savory bite that pairs perfectly with the sauce.
- Parmesan Cheese: The best part of any pasta dish! Adds a salty, nutty finish and works as both a topping and a flavor enhancer for the sauce.
- Kaizen Fusilli Pasta: A high-protein, low-carb pasta option that’s perfect for soaking up the creamy sauce. Lupini beans are high in fiber and protein, so each serving will help you hit your macro goals.
- Chicken Bone Broth: Adds depth to the sauce and boosts protein. If you don’t have it, you can use vegetable broth or reserved pasta water as a great substitute.
Ingredient Swaps and Additions
While this dish is perfect as is, you could make it your own with the following swaps and additions:
Swaps:
- Butternut Squash: Swap with sweet potatoes or pumpkin for a similar sweet, nutty flavor.
- Ricotta Cheese: Use mascarpone for a richer texture, or Greek yogurt for a tangier, lower-calorie option.
- Chicken Meatballs: Substitute with turkey, pork, or beef for a different protein option.
- Kaizen Fusilli Pasta: Use your own favorite pasta of choice or even zucchini noodles for an extra low-carb twist.
- Chicken Bone Broth: Replace with vegetable broth, regular chicken stock, or reserved pasta water for thinning the sauce.
- Parmesan Cheese: Nutritional yeast works as a dairy-free alternative while keeping that cheesy vibe.
Additions:
- Spinach or Kale: Stir in a handful of greens for added nutrients and color.
- Red Pepper Flakes: Sprinkle on top for a hint of spice that balances the creamy sweetness of the sauce.
- Brown Butter: Drizzle browned butter over the pasta before serving for a nutty flavor boost.
- Lemon Zest: Add a bright, citrusy note to cut through the richness of the sauce.
- Pine Nuts: Sprinkle over the finished dish for a buttery, nutty crunch.
How to Make Creamy Ricotta Butternut Squash Pasta
Step 1 – Roast the Butternut Squash
Preheat your oven to 400 degrees Fahrenheit. Place cubed butternut squash on a large baking sheet and toss with avocado oil, salt, and black pepper. Roast for 20-25 minutes until tender and golden.
Step 2 – Prepare and Cook the Meatballs
In a large bowl, mix ground chicken, egg, almond flour, ground flaxseed, Parmesan cheese, garlic, onion powder, sage, salt, and pepper. Form into small meatballs. Heat oil in a skillet over medium heat and pan-fry the meatballs for 1-2 minutes per side until browned. Remove and set aside.
Step 3 – Blend the Sauce
Sauté diced shallot, garlic, sage, and rosemary in oil over medium heat until fragrant. Transfer the roasted squash and sautéed aromatics to a blender with ricotta cheese, half a cup of chicken broth, salt, and pepper. Blend until smooth, then pour the sauce back into the skillet. Add more broth if needed to reach your desired consistency.
Step 4 – Simmer the Meatballs
Add the meatballs to the butternut squash sauce in the skillet. Simmer gently over low heat for 10 minutes, turning occasionally, until the meatballs are cooked through.
Step 5 – Cook the Pasta and Combine
Cook your pasta in a large pot of salted water according to the package instructions. Drain, then stir the cooked pasta into the sauce with the meatballs. Toss to coat, top with freshly grated Parmesan and red pepper flakes, and serve warm.
What to Serve with Ricotta Butternut Squash Pasta
Pasta and salad is always a great combination, and here are a few of my favorites:
- Mediterranean Cucumber Avocado Salad
- Avocado Green Goddess Dressing (over a salad)
- Low Carb Sumac Salad
FAQs
Absolutely! Using pre-cut squash saves time and works just as well. Just make sure the pieces are roughly the same size so they roast evenly.
If you’re out of ricotta, mascarpone or cream cheese works well for a creamy texture. For a lighter option, try Greek yogurt or blended cottage cheese.
Yes! Skip the meatballs altogether! My lupini pasta is plant-based and high protein all on its own.
I prefer Kaizen lupini pasta since it’s low carb, high in protein and high in fiber. It’s what makes this a high-protein pasta dish that won’t disappoint! Any variety of Kaizen pasta will work well.
Yes! The sauce freezes well in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove with a splash of broth to restore its creamy texture.
Use a meat thermometer to check that the internal temperature reaches 165°F. They’ll also firm up as they simmer in the sauce.
Vegetable broth, regular stock, or even reserved pasta water are great substitutes.
Yes! The sauce and meatballs can be made ahead and stored in the fridge for up to 3 days. Just reheat everything together and toss with freshly cooked pasta.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium-low heat, adding a splash of broth or water if the sauce thickens.
Absolutely! Roasted broccoli, sautéed kale, or even spinach are great additions that complement the flavors of the sauce.
How to Store
To store leftovers, let the pasta cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days. For the best results, store the sauce and pasta separately, if possible, to maintain the texture of both and avoid soggy pasta when reheating.
When reheating, use a skillet over medium-low heat. Add a splash of chicken broth, vegetable broth, or pasta water to loosen the sauce and restore its creamy texture. Stir gently as it warms to avoid overcooking the pasta or drying out the sauce.
Freezing the butternut squash sauce works well! Store the sauce in an airtight container or freezer-safe bag for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, stirring in a little broth or milk to bring it back to its original consistency.
For the best flavor and texture, enjoy this dish fresh or within a few days!
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Ricotta Butternut Squash Pasta with Sage Chicken Meatballs
This ricotta butternut squash pasta is the perfect cozy dish for the fall or winter! It combines the sweetness of roasted butternut squash, creamy ricotta, and savory sage chicken meatballs with high-protein lupini pasta.
Ingredients
For the pasta
- 1 small butternut squash, peeled and cut into 1-inch cubes ( about 1 pound total)
- 2-½ tablespoons avocado oil, divided
- 1 shallot, diced
- 3 cloves garlic, minced
- 2 tablespoons fresh sage, chopped
- 1 teaspoon fresh rosemary, chopped
- 1/2 cup whole milk ricotta cheese
- ½- 1 cup chicken bone broth
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh grated parmesan (optional topping)
- 8 ounces Kaizen Fusilli pasta (or any shape)
For the meatballs:
- 3/4 pound ground chicken
- 1 egg
- 3 tablespoons almond flour
- 1-1/2 tablespoons ground flax seed
- 1/4 cup parmesan cheese
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 2 tablespoons fresh sage, minced
Instructions
1. Preheat the oven to 400°F. Place the cubed squash on a sheet pan, then toss it with 1 tablespoon of oil and season with salt and pepper. Roast for 20-25 minutes or until tender.
2. Add all of the meatball ingredients to a mixing bowl. Mix well, then use a 1-tablespoon scoop to scoop out meatball portions. Heat a large skillet over medium heat and add 1 tablespoon of oil. Pan fry the meatballs in the skillet, cooking them for 1-2 minutes per side to brown. Remove and set aside (it’s okay if they are not cooked through– they will finish cooking later).
3. In the same pan over medium heat, add ½ tablespoon of oil. Cook the diced shallot for 1 minute, then add in the garlic, sage leaves and rosemary. Remove from heat.
4. Transfer the roasted squash to a blender along with the cooked shallot and herbs. Add the ricotta, ½ cup chicken broth, salt and pepper. Blend until smooth.
5. Pour the sauce back into the skillet. Add up to 1/2 cup more of the broth. Stir the broth in until it reaches your desired consistency.
6. With the sauce set over medium heat, add the meatballs to the butternut squash sauce, cover, then gently simmer the meatballs in the sauce for 10 minutes, turning them a couple of times during the cook time.
7. While the meatballs simmer, cook the lupini pasta according to package instructions. Drain and set the pasta aside.
8. When the meatballs are done, remove the lid and stir in the cooked pasta. Top with lots of freshly-grated Parmesan and serve.
Notes
- Chicken bone broth adds extra protein to the sauce. If you don’t have it, you can also substitute in regular broth or stock, or use reserved pasta water to thin out the sauce.
- I prefer using a blender over a food processor since it will give you an extra smooth pasta sauce.
- The meatballs will continue cooking as they simmer in the sauce. They are done when the internal temperature reaches 165°F when tested with an instant-read meat thermometer.
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