Name: Creamy Roasted Garlic Butternut Squash Pasta Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 cups cubed butternut squash; 6-10 cloves garlic; 2 tablespoons fresh thyme leaves; 2 tablespoons chopped fresh rosemary (divided); 1 tablespoon fresh chopped sage; 8 slices prosciutto; 1/2 cup ricotta cheese; 2 tablespoons salted butter; 1/2 cup shredded gouda cheese; 1/3 cup grated parmesan cheese (plus extra for topping); 1 tablespoon extra virgin olive oil; 1 pound long or short cut pasta; Crushed red pepper flakes (pinch); Kosher salt (pinch, plus for pasta water); Black pepper (pinch, plus to taste)

Introduction

This Creamy Roasted Garlic Butternut Squash Pasta is a comforting and flavorful dish perfect for cozy dinners. Rich roasted garlic and tender butternut squash blend into a smooth sauce, complemented by crispy prosciutto and fragrant fresh herbs. It’s an easy way to elevate your weeknight pasta routine.

A white plate holds a mound of creamy yellow pasta noodles coated in thick sauce with visible bits of green herbs scattered on top. Crispy dark red bacon pieces are placed on and around the pasta, adding texture and color contrast. The pasta sits layered in a circular pattern, with grated white cheese sprinkled lightly on top. A silver fork rests on the plate, partially inside the pasta. A woman's hand wearing a gray woolen sleeve holds the edge of the plate, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon extra virgin olive oil

2 cups cubed butternut squash

6–10 cloves garlic

2 tablespoons fresh thyme leaves

2 tablespoons chopped fresh rosemary

Crushed red pepper flakes, to taste

Kosher salt and black pepper, to taste

8 slices prosciutto

1/2 cup ricotta cheese

1 pound long or short cut pasta

2 tablespoons salted butter

1 tablespoon fresh chopped sage

1/2 cup shredded gouda cheese

1/3 cup grated parmesan cheese

Instructions

Step 1: Preheat the oven to 400° F. On a baking sheet, toss together the olive oil, cubed butternut squash, garlic cloves, thyme, 1 tablespoon of rosemary, and a pinch each of crushed red pepper flakes, kosher salt, and black pepper. Arrange the prosciutto slices around the squash.

Step 2: Roast in the oven for 20 minutes, then check the prosciutto. Continue roasting for another 10 to 15 minutes, until the butternut squash is tender and the prosciutto is crisp.

Step 3: Transfer the roasted butternut squash, garlic, and ricotta cheese to a food processor. Puree until smooth and creamy. Season with salt and pepper to taste.

Step 4: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, reserve 1 cup of the pasta cooking water, then drain the pasta.

Step 5: In a large skillet, melt the butter with the chopped sage and remaining 1 tablespoon rosemary over medium heat. Cook until the butter begins to brown and smells nutty.

Step 6: Add the butternut squash puree and 1/2 cup of the reserved pasta water to the skillet. Stir until combined, then melt in the gouda and parmesan cheeses, stirring until smooth.

Step 7: Add the drained pasta to the sauce and toss well to coat. If the sauce is too thick, add a little more reserved pasta water to reach desired consistency.

Step 8: Divide the pasta between plates. Top each serving with extra parmesan and the crispy prosciutto slices. Twirl the pasta and enjoy immediately.

Tips & Variations

For a vegetarian version, omit the prosciutto and sprinkle toasted pine nuts on top for added texture.

Use smoked gouda for a deeper, smoky flavor in the sauce.

If you don’t have fresh herbs, 1 teaspoon dried thyme and rosemary works in a pinch, added during roasting.

To save time, roast the butternut squash and garlic a day ahead and refrigerate until ready to make the sauce.

FAQs

Can I use other types of pasta for this recipe?

Yes, both long pasta like fettuccine or short pasta like penne or rigatoni work great. Choose your favorite shape to hold the creamy sauce.

Is it possible to make this sauce without a food processor?

If you don’t have a food processor, you can mash the roasted butternut squash and garlic with a fork or potato masher, then whisk in the ricotta until smooth. The texture may be chunkier but still delicious.