Baked Roasted Squash, Ricotta and Fusilli

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My lower-fat mentation of macaroni and cheese, an all-American classic, besides draws inspiration from Italian cooking. In Italy, butternut squash shows up astir often arsenic a filling for ravioli, often mixed with ricotta. I've roasted the squash with saccharine onions, past mixed it with ricotta and Parmesan cheeses and combined it with corkscrew pasta. It mightiness not beryllium arsenic creamy and affluent arsenic a classical macaroni and cheese, but it's a flavorful, healthful riff connected the theme.

From Nourish columnist Stephanie Witt Sedgwick.

Ingredients

measuring cup

Servings: 6-7

1 lb peeled, seeded butternut squash, chopped into 1/2-inch pieces (3 cups)
1 ample saccharine onion, specified arsenic Maui, Vidalia oregon Walla Walla, chopped into 3/4-inch pieces (9 to 10 ounces, 2 cups)
3/4 spoon freshly grated nutmeg
Salt
Freshly crushed achromatic pepper
1 1/2 tablespoons olive oil
8 ounces dried corkscrew-shaped pasta, specified arsenic fusilli oregon rotelli
2 cups low-fat ricotta cheese
3 tablespoons grated parmesan cheese

Nutritional Facts

Per serving (based connected 7)

Calories
270
Fat
7 g
Saturated Fat
4 g
Carbohydrates
38 g
Sodium
180 mg
Cholesterol
25 mg
Protein
14 g
Fiber
3 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published February 28, 2012

Updated March 14, 2026