Deliciously Creamy Squash and Spinach Pasta Rotolo Recipe

Ah, squash and spinach pasta rotolo—this dish, oh this dish! It’s like wrapping up all the cozy fall vibes, you know? Picture this: tender butternut squash, earthy spinach, and creamy ricotta all snuggled in pasta, just waiting to be topped with that fragrant sage sauce. Every bite is a warm hug that makes you feel so good! Seriously, when the weather gets chilly, this recipe becomes a staple in my home. It’s comforting, filling, and frankly, it just smells amazing while it’s cooking.

Why You’ll Crave It

• It’s like a warm hug in a dish—comfort food at its finest!
• Easy enough for a weeknight but fancy enough for guests—talk about versatility!
• Rich flavors that come together without too much fuss—trust me, you’ll impress!
• Can be made ahead of time—perfect for busy days and unexpected friends dropping by.
• Vegetarian goodness that will make meat-lovers think twice!

The first time I made this, my whole family gathered around the dinner table like it was a holiday feast.

What You’ll Need

• Butternut squash: 1 medium, peeled and diced, for that sweet, nutty flavor
• Spinach: 200g, fresh, it adds a lovely earthiness
• Ricotta cheese: 250g, because creamy…yes, please!
• Parmesan cheese: 50g, grated, for a salty kick on top
• Eggs: 2 large, they help everything stick together
• Pasta sheets: 250g, fresh if you can find them, makes a difference!
• Nutmeg: just a pinch, it enhances the flavor
• Olive oil: 2 tablespoons, for sautéing and drizzling
• Salt: to taste, can’t forget this!
• Black pepper: to taste, adds a lovely warmth

Easy How-To

Roasting the Squash

First things first—let’s roast the butternut squash. Cut it in half lengthwise, scoop out the seeds, then place it cut side down on a baking tray. Toss it into the oven at 180°C for about 45 minutes…until it’s all tender and lovely. Just let it cool a bit when it’s done, so you don’t burn your fingers (trust me, always better to wait…).

Making the Filling

Now, scoop that beautiful roasted squash into a mixing bowl. Grab a fork or potato masher, and mash it until it’s nice and smooth…or as smooth as you like it—texture is personal! Next, cook that fresh spinach—just boil a little water and toss it in for a couple of minutes…drain it really well, or it can get watery. Chop it up fine before tossing it into the bowl with the squash. Now add ricotta, grated Parmesan, a pinch of nutmeg, salt, and pepper. Mix it all up and get excited for the yummy goodness!

Preparing the Dough

Alright, let’s talk about the pasta. In a large bowl, make a well in the flour and crack your eggs right in there. With a fork, start mixing the flour into the eggs until a dough starts to form. Now, knead that dough on a floured surface for about 10 minutes…it should feel smooth and elastic—like it’s ready for its moment in the spotlight! Wrap it in cling film and let it rest for about 30 minutes…like it needs to catch its breath, too…

Good to Know

• If you’re feeling adventurous, mix in some mushrooms or zucchini for extra flavor.
• Had too sticky of dough? Just add a bit more flour while rolling it out!
• Wanna prep ahead? Assemble it earlier in the day and keep it in the fridge—easy peasy!

Serving Ideas

• Slice that rotolo into thick, beautiful rounds and serve them drizzled with sage butter—it will feel fancy without all the fuss!

Top Tricks

• Whenever rolling out the pasta, use flour to keep things from sticking—better safe than sorry!

Frequently Asked Questions

Can I use frozen squash?

Absolutely, just make sure to thaw it first and drain any moisture before tossing it into your filling. Too much moisture can be a bummer!

How do I store leftovers?

Leftovers can be kept in an airtight container in the fridge for up to 3 days. Just reheat them gently in the oven or microwave, and they’ll be as tasty as the first round!

What can I substitute for ricotta cheese?

If ricotta isn’t your jam, feel free to swap it with mascarpone or goat cheese. Gives it a fun little twist!

Is this dish vegetarian?

You bet it is! No meat here, just wholesome squash, spinach, and cheeses working together for a harmony of flavors.

Conclusion

This squash and spinach pasta rotolo—it’s more than just a dish; it’s a tradition and a highlight around our table. Every layer sings with flavor, and honestly, it feels like a culinary hug. Perfect for gatherings, family dinners, or even just a night in with yourself…because you deserve good food, always!

More Recipe Suggestions

• Butternut Squash Ravioli: Try roasted butternut squash with ricotta, drizzling with sage butter for a lovely treat.
• Spinach and Ricotta Cannelloni: Load spiral pasta tubes with a tasty spinach-ricotta mix and bake with marinara—comfort food at its best!
• Pasta with Pumpkin and Sage: Mix pumpkin with pasta and add a hint of sage…so seasonal!
• Cauliflower and Spinach Lasagna: A fresh twist on lasagna—using roasted veggies is incredible!
• Sweet Potato and Spinach Gnocchi: Light, fluffy gnocchi tossed with sautéed spinach and garlic sauce. Quick weeknight win!