Tag Archives: pasta recipe

Winter Squash Ricotta Pasta Recipe

I love winter squash and don’t get tired of eating it.  I love it roasted, made into smooth soups, or made into chunky Thai soup with tofu and curry, and I love it mashed up with butter, salt, and pepper.  This pasta dish is my new favorite to eat winter squash.  One of its charms is that it doesn’t call for a lot of ingredients and another of its charms is how fast and easy it is to prepare.  I have made it several times in the last few weeks and always in a huge batch because I need leftovers for lunches for three adults.  I give you the recipe for a regular sized batch but if you want a giant pot of this just double the recipe.  The sauce will become very thick after cooling so you can add a little water when reheating if you like.

Winter Squash Ricotta Pasta Recipe

6 servings

Winter Squash Ricotta Pasta Recipe


  • 1 Tbsp olive oil
  • 1 onion
  • 1 cup winter squash (cooked)
  • 1 cup ricotta
  • 1 cup water
  • 2 garlic cloves, finely chopped or pressed
  • 1 tsp salt
  • 1 tsp thyme
  • 1/4 tsp nutmeg
  • 1/8 tsp cayenne
  • black pepper to taste
  • 12 ounces angel hair pasta


  1. Heat the olive oil in a pot on med/high heat. Add the onion and saute until translucent and browning slightly. While sauteeing the onion, fill another pot full of water with a pinch of salt and bring to a boil, then add your pasta.
  2. Puree the winter squash, ricotta, water, and all the seasonings in a bowl using an immersion blender (or you can use your food processor for this). When it's completely smooth add it to your onion and let it come to a boil and then turn the heat down to med/low while your pasta is cooking. Stir frequently. Take off the heat when your pasta is done cooking.
  3. Drain the pasta, add it to the pot with the sauce and toss it well.


This whole recipe comes together within fifteen minutes for me. I suggest having all your ingredients measured out before you begin so you don't have to mess with it while everything is cooking. If your onion is done but you aren't ready to add the sauce to it - be sure to take it off the heat so it doesn't burn. If you want your sauce to be thinner - just add more water. You can use broth, of course, but this recipe doesn't require broth for flavor. One other thing - I've played around with the cayenne amounts and I like it somewhat spicy. If 1/8 tsp seems like too much for you then start with less.

What kind of winter squash you use is up to you. I prefer rich dry squash varieties such as butternut, buttercup, hubbard, or Queensland blue. To bake squash you cut them open, gut them of seeds, halve or quarter them and put on a baking sheet and cook in an oven at 375 degrees until soft. There is no need to cover in foil or oil the baking sheet or the squash.

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Eggplant Spinach Pasta with Kalamata Olives

This pasta was made mostly from things in my pantry.  I have given directions and ingredients as though you have a fresh eggplant and celery because you can make this dish in the summer when these ingredients are in season.  However, I grill and freeze eggplant and if you do too this is a great recipe to use them in.  I also blanch and freeze celery when I can get it in season locally and I don’t buy it any other time of year.  If you’re using frozen eggplant and celery, as I did here, you skip sauteeing the eggplant and just saute the onions until translucent and lightly browned and add the celery and eggplant at the same time as the tomato sauce.  I defrost the eggplant ahead of time because it’s safer to dice them once thawed, but I don’t defrost the celery, I just add it to the sauce and let it defrost as it cooks.  I used my home canned tomatoes and if you have them use 1 quart of diced tomatoes (and their juice) and 1 pint of tomato sauce.  I like to serve this with Parmesan but feta is very good with it too.  Happily, if you don’t eat cheese, it’s wonderful without!

When I’m impatient for summer produce this is the dish I make.


serves 6

1/4 cup olive oil

1 onion, diced

1 large eggplant, diced into 1/2″ cubes

3 stalks celery, chopped

28 oz can diced tomatoes in their juice

15 oz can tomato sauce

8 oz spinach, roughly chopped

3 garlic cloves, finely minced (or you can press them)

1/2 cup red wine

6 oz bottle of Kalamata olives, drained

1 lb pasta (rotelli or penne would be good choices)


Heat the olive oil in a large skillet on med/high heat and saute the onions and the eggplant until the eggplant is lightly browned.  Add the celery, diced tomatoes, and tomato sauce and stir well together.  When the sauce begins to bubble, add the spinach, garlic, and wine.  Turn the heat down to med/low, add the olives and let cook, stirring to keep from sticking, while you cook the pasta.

Bring a big pot of salted water to a boil and cook the pasta in it until it’s done.  Drain the pasta and add it to the sauce.  Take it off the heat and serve.

This dish is Vegan

This dish is Gluten Free IF you use gluten free pasta