Description

This Creamy Roasted Garlic Butternut Squash Pasta combines the rich sweetness of roasted butternut squash and garlic with aromatic herbs and creamy cheeses. Featuring crispy prosciutto and a blend of gouda and parmesan cheeses, this pasta dish delivers comforting, savory flavors perfect for a cozy dinner.

Ingredients

Scale

Vegetables & Herbs

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

Proteins & Dairy

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)

Pantry staples

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)

Instructions

Preheat and prepare squash: Preheat your oven to 400°F (204°C). On a baking sheet, toss together olive oil, cubed butternut squash, whole garlic cloves, thyme, 1 tablespoon chopped rosemary, crushed red pepper flakes, kosher salt, and black pepper. Spread evenly on the sheet.
Roast with prosciutto: Arrange the slices of prosciutto around the squash mixture on the baking sheet. Bake for 20 minutes, then check the prosciutto to ensure it’s crisping without burning. Continue baking for an additional 10-15 minutes until the squash is tender and the prosciutto is nicely crisped.
Prepare the squash puree: Transfer the roasted butternut squash, roasted garlic cloves, and ricotta cheese to a food processor. Puree until smooth and creamy. Season with salt and pepper to taste.
Cook the pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta according to package instructions until al dente. Just before draining, reserve 1 cup of the pasta cooking water. Drain the pasta well.
Make the sauce: In a large skillet over medium heat, melt the butter with chopped sage and the remaining 1 tablespoon chopped rosemary. Allow the butter to brown lightly, developing a nutty aroma. Stir in the butternut squash puree and 1/2 cup of the reserved pasta water, stirring until well combined and smooth. Add shredded gouda and grated parmesan cheese, stirring until melted and incorporated.
Combine pasta and sauce: Add the drained pasta to the skillet with the sauce. Toss gently to coat the pasta thoroughly. If the sauce seems too thick, thin it out by gradually adding more reserved pasta water until desired consistency is reached.
Serve and garnish: Divide the creamy butternut squash pasta onto serving plates. Top each portion with extra grated parmesan cheese and the crispy roasted prosciutto. Twirl the pasta neatly and serve immediately for best flavor and texture. Enjoy your meal!

Notes

For extra spice, increase the amount of crushed red pepper flakes as desired.
If prosciutto is unavailable, thinly sliced bacon can be used as a substitute, though the flavor will differ.
Using a mix of gouda and parmesan cheeses adds complexity; feel free to adjust based on cheese availability.
Reserve pasta water is key to adjusting sauce consistency and helping it cling to the pasta perfectly.
This dish can be made vegetarian by omitting the prosciutto and adding extra herbs or mushrooms for flavor.
Use fresh herbs whenever possible for the best flavor, but dried herbs can be substituted in smaller amounts.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Roasting
Cuisine: Italian

Keywords: butternut squash pasta, roasted garlic pasta, creamy pasta recipe, fall pasta dish, prosciutto pasta, ricotta pasta sauce