Cavatelli with butternut squash, ricotta, and rosemary brown butter from Dinner in One: Exceptional & Easy One-Pan Meals (page 117) by Melissa Clark

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Notes about this recipe

  • aimeekitty on March 26, 2025

    This was fine, but I found it kind of bland. I probably wouldn't make it again.

  • kellilee on February 26, 2023

    Swapped out 3 cups whole cherry tomatoes instead of the squash (for a more juicy variation per Melissa Clark). Could not find cavatelli in my grocery store so substituted rotelli which I hoped would be a "dense shape like cavatelli". It worked. So I'd title this recipe Rotelli with cherry tomatoes, ricotta, and rosemary brown butter. Completely agree that this was "gorgeously creamy" and only took one pot to make. I get frustrated when a recipe calls for 12 ounces of pasta but I dutifully left 4 ounces out and it probably worked best that way as far as sauce to pasta ratio goes. I ended up using fresh mint and dill and skipped the crushed red pepper flakes for serving despite Melissa's warning that the pepper was essential for "verve and color". We will have some leftovers for lunches this week which is always nice.

  • pistachiopeas on November 10, 2022

    I made this because I had my own frozen and cubed butternut squash in the freezer, as well as ricotta to use up. It was fine but I wouldn't repeat, especially if I had to start with a full squash that I had to peel...

  • MollyB on November 09, 2022

    Pretty good if you have some squash or pumpkin to use up. The fresh herbs and Parmesan at the end are definitely needed to make it all come together. I used (what turned out to be) a fairly bland Cinderella pumpkin, and I think it would be better with a more flavorful winter squash or pumpkin. But it was still quite good for a fairly easy weeknight meal!

  • Astrid5555 on October 15, 2022

    Made this only because I had some leftover butternut squash and ricotta in the fridge and was pleasantly surpised. Much more than the sum of its parts, really excellent.

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