Butternut Squash Sage Ricotta Bake with Crispy Prosciutto Topping

Butternut Squash Potluck Bake

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Preparation time:01 Hrs 15 Mins

Cooking time:40 Mins

Servings:8-10 servings

Ingredients:

• 3 lbs Butternut Squash, peeled, seeded, and cubed
• 2 Tbsp Olive Oil
• Salt & Black Pepper, to taste
• 1 lb Pasta (Rigatoni, Ziti, or Penne)
• 30 oz Whole Milk Ricotta Cheese
• 2 Large Eggs, lightly beaten
• 1 cup Parmesan Cheese, freshly grated
• 2 Tbsp Fresh Sage, finely chopped
• 1/2 tsp Freshly grated Nutmeg
• 1 tsp Salt
• 1/2 tsp Pepper
• 2 cups Shredded Mozzarella Cheese
• 4 oz Prosciutto di Parma, thinly sliced
• 12 whole Fresh Sage Leaves, for garnish

Instructions:

• Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Spread on baking sheets and roast for 40–45 minutes until fork-tender and slightly caramelized.
• While squash roasts, cook pasta in heavily salted water until al dente (about 1 minute less than package directions). Drain well.
• While pasta cooks, crisp the prosciutto: lay slices on a separate baking sheet and bake alongside the squash for the last 8–10 minutes until crisp. Remove, cool slightly, and roughly crumble.
• Mash the roasted squash coarsely, or pulse briefly in a food processor for a smoother texture. Set aside.
• In a large bowl, combine the ricotta, beaten eggs, grated Parmesan, chopped sage, nutmeg, salt, and pepper. Mix until just combined.
• Gently fold the mashed butternut squash into the ricotta mixture until marbled. Fold in the cooked, drained pasta.
• Spread half of the pasta mixture into a lightly greased 9x13 inch baking dish. Sprinkle with half of the mozzarella. Top with the remaining pasta mixture, and finish with the remaining mozzarella.
• Cover the dish tightly with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for another 10–15 minutes until the top is bubbly and golden brown.
• Let the bake rest for 10 minutes. Sprinkle the crumbled crispy prosciutto and whole fresh sage leaves over the top before serving.

Nutrition Facts

Calories:1878 kcal

Protein:16.7 g

Fat:49.5 g

Carbs:28.9 g

Fiber:13.9 g

Sugar:0.0 g

Sodium:657 mg

Recipe Info

Category:Main Course, Casserole

Cuisine:American

The Ultimate Crowd-Pleaser: Why This Bake Reigns Supreme for Fall Potluck Dishes

When the air turns crisp and the calendar fills with community gatherings, the perennial question arises: What to bring to a fall potluck ? We need something robust, something that travels well, and crucially, something that tastes even better when served slightly warm on a buffet line rather than piping hot straight from the oven. Forget fussy appetizers or salads that wilt under the heat lamp; the true hero of any autumnal spread is a substantial, comforting casserole. This particular bake—the Butternut Squash & Sage Ricotta Bake with Crispy Prosciutto Topping —is engineered for potluck success. It harmonizes the earthy sweetness of seasonal squash with creamy dairy and aromatic herbs, creating one of the Best Fall Potluck Dishes imaginable. It requires medium skill, but the payoff in flavour and guest satisfaction is immense, positioning it firmly as one of the definitive Fall Potluck Recipes you’ll rely on year after year.

Crafting Comfort: The Hearty Appeal of Autumnal Casseroles

The beauty of a well-made baked pasta dish like this one lies in its inherent structure. It’s designed to be made ahead, transported safely, and served beautifully, ticking all the boxes for excellent Food For Crowds Easy preparation. Unlike delicate roasts or tricky soufflés, this bake settles beautifully as it cools slightly, ensuring clean, appealing slices even after sitting for an hour. It inherently qualifies as one of the best Warm Potluck Dishes because its structure relies on cheese and starchy goodness that maintains its integrity whether it's 170° F or 130° F.

Beyond the Standard Casserole: Introducing Savory Layers of Flavor

While many associate baked pastas with heavy red sauces, this creation leans into the lighter, sweeter notes of the harvest. The base flavour profile centers on roasted butternut squash—sweet, earthy, and naturally dense—folded directly into a rich ricotta mixture seasoned with fresh sage and a whisper of nutmeg. This flavour combination screams autumn without resorting to overwhelming spice mixes. It transforms the expected heavy casserole into something lighter yet deeply satisfying, making it a memorable addition to your lineup of Fall Party Main Dishes .

Warm Hugs on a Plate: Perfect Textures for Travel and Serving

Texture is paramount for successful Fall Potluck Foods . This dish delivers a delightful trio: the smooth, creamy interior from the ricotta and squash blend; the yielding bite of perfectly cooked pasta (we prefer Rigatoni or Ziti to capture the sauce); and finally, the crispy, salty counterpoint provided by the prosciutto topping. This textural interplay ensures every bite is interesting, preventing the dish from becoming monotonous halfway through the serving line.

Why Baked Pasta is Your Secret Weapon for Large Gatherings

When considering Easy Fall Potluck Ideas , baked pasta dishes naturally lend themselves to volume. You are essentially combining inexpensive, easy-to-source bulk ingredients—squash, ricotta, and dried pasta—into a highly customizable and scalable format. Because you are layering ingredients rather than tossing them haphazardly, the structure remains stable. A 9x13 inch dish easily yields 8 to 10 generous servings, simplifying your calculations when planning Fall Potluck Dishes for large groups.

Gathering the Harvest: Essential Components for the Ricotta Bake

The success of this bake hinges on balancing the inherent sweetness of the squash with savory, aromatic elements. We’re aiming for deep, developed flavour, not just comforting starch. The recipe calls for about 3 lbs of butternut squash, which will be roasted until fork-tender and then lightly mashed or pureed. This roasted vegetable forms the backbone, providing moisture and a natural, subtle sweetness that pairs beautifully with sharp dairy.

Must-Have Dairy Components: Ensuring Peak Creaminess

The ricotta filling is where the luxurious mouthfeel originates. Using a generous amount of whole milk ricotta (about 30 ounces) mixed with two large eggs acts as the binder, ensuring the filling sets up firmly enough to slice cleanly upon serving. A full cup of freshly grated Parmesan cheese adds necessary salty depth and helps absorb any residual moisture. And please, do not skip the nutmeg—just a half teaspoon of freshly grated nutmeg elevates the squash and sage combination from good to truly exceptional.

The Prosciutto Prep: Techniques for Achieving Maximum Crispiness

The topping is deceptively simple yet vital. Instead of folding salty meat directly into the filling, we crisp the prosciutto separately. Thin slices of Prosciutto di Parma are baked until brittle. This provides a salty, crunchy textural element that contrasts beautifully with the soft bake underneath. Garnish these crisps with a few whole sage leaves during the final moments of cooking for an added visual and aromatic flourish.

Specialized Tools for Seamless Assembly and Baking

While this recipe is fundamentally straightforward, a couple of items streamline the process. A large ceramic or metal 9x13 inch baking dish is essential for proper layering. For the squash, roasting on a large baking sheet is mandatory to allow caramelization rather than steaming. If you prefer an ultra-smooth interior, using an immersion blender to blend the roasted squash into a fine puree before folding it into the ricotta mixture will guarantee a silken texture throughout the final product.

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Assembling Your Autumn Masterpiece: Step-by-Step Baking Guide

The assembly process involves three main stages: preparing the roasted elements, cooking the pasta, and mixing the binding agents. First, toss the cubed butternut squash with olive oil, salt, and pepper, and roast it at 400° F ( 200° C) for about 40– 45 minutes until deeply caramelized at the edges. While that roasts, boil your pasta in heavily salted water until it is distinctly al dente —remember, it will continue cooking in the oven. Drain it thoroughly; excess water is the enemy of a firm bake.

Simultaneously, prepare your topping by laying the prosciutto slices flat on a separate baking sheet and crisping them in the oven alongside the squash for the last 8– 10 minutes. Once the pasta is drained, create your filling by combining the ricotta, eggs, grated Parmesan, finely chopped sage, nutmeg, salt, and pepper in a very large bowl. Gently fold in the roasted squash. Finally, fold the cooked pasta into this rich mixture until everything is just coated—overmixing can break down the pasta structure.

The Transformation: From Prep to Golden-Brown Perfection

Layering is the key to achieving that perfect structural integrity that defines a successful Fall Potluck Dish . Start by spreading half of the pasta and squash mixture evenly into your prepared 9x13 dish. Sprinkle generously with half of the shredded low-moisture mozzarella. This cheese layer acts as a buffer and an internal melting point. Then, top with the remaining pasta mixture, ensuring the top is relatively smooth, and finish with the remaining mozzarella.

Bake Time Dynamics: Monitoring Temperature and Internal Set

The initial baking phase requires coverage. Cover the dish tightly with foil and bake at 375° F ( 190° C) for 25 minutes. This steams the interior gently, allowing the ricotta filling to set around the pasta tubes without drying out the top layer. After 25 minutes, remove the foil. This is when the magic happens: continue baking for another 10 to 15 minutes, monitoring closely until the top is bubbly, golden brown, and slightly crusted at the edges.

Cooling Considerations Before Transporting Your Fall Potluck Dish

Resist the urge to dive in immediately! Allowing this bake to rest for at least 10 minutes post-oven is crucial for structure. This resting period lets the melted cheeses and ricotta mixture firm up. If you try to slice and serve it straight out of the oven, it will slump into a glorious, yet messy, puddle. This resting period is also the perfect time to crumble your crispy prosciutto and prepare your garnish.

Maximizing Make-Ahead Potential for Stress-Free Potlucks

One of the primary advantages of choosing this bake from the list of Easy Fall Potluck Ideas is its superior make-ahead capability. You can complete the entire assembly—layering the pasta, ricotta, squash, and mozzarella—up to 24 hours in advance. Cover the assembled, unbaked dish tightly with plastic wrap and refrigerate. When it’s time to go, simply allow it to sit on the counter for about 30 minutes to take the chill off before placing it into the preheated oven. This strategic planning ensures you are only managing baking time, not active prep time, on the day of the event.

Flavor Twists: Customizing This Signature Fall Potluck Dish

While the core recipe is sensational, the components are flexible enough to allow for personalization based on dietary needs or sheer creativity. This versatility makes it a reliable choice among various Fall Potluck Foods .

Herb Swaps and Cheese Substitutions for Dietary Needs

For a more herbaceous profile, swap out half of the fresh sage for fresh thyme or marjoram, which pair wonderfully with squash. If you need to make this dish vegetarian, simply omit the prosciutto topping. In its place, creating a crunchy topping using toasted pecans or walnuts tossed lightly with a touch of maple syrup adds a fantastic nutty sweetness that complements the ricotta. If whole milk ricotta is too heavy, blend it 50/50 with cottage cheese, though you may need to drain the cottage cheese thoroughly beforehand.

Serving Suggestions: Pairing This Bake with Crisp Sides and Dips

To balance the inherent richness of this substantial bake, pair it with something light and acidic. A simple arugula salad dressed with a bright lemon and Dijon vinaigrette cuts through the dairy beautifully. Another excellent accompaniment is a homemade cranberry-orange relish; the tartness of the berries offers a perfect autumnal counterpoint to the savory, earthy squash.

Troubleshooting Common Potluck Transport Issues

If you are concerned about heat retention during transport, place the ceramic baking dish inside an insulated carrier bag—often sold for potlucks or picnics—lined with a few kitchen towels. This traps residual heat effectively. If the dish seems too loose upon arrival, a few minutes under the broiler (if you have access at the venue) will quickly re-crisp the cheese topping and help firm up the edges before serving your perfect Fall Potluck Dish .