If you’ve been searching for a comforting, flavorful dish that feels both luxurious and homey, look no further than this Creamy Roasted Garlic Butternut Squash Pasta Recipe. It combines the natural sweetness of roasted butternut squash with the rich, mellow depth of garlic, fresh herbs, and creamy cheeses, all tossed with perfectly cooked pasta. This recipe is truly a celebration of fall flavors made accessible for any day you want a special meal without too much fuss.
Ingredients You’ll Need
Each ingredient in this Creamy Roasted Garlic Butternut Squash Pasta Recipe plays an indispensable role, creating a harmony of taste, texture, and vibrant color. From fresh herbs that brighten the sauce to luscious cheeses that add velvety richness, these simple components come together for an impressive dish.
- Extra virgin olive oil: Adds a fruity, smooth base to roast the squash and garlic beautifully.
- Butternut squash: The star of the dish, lending its naturally sweet and creamy texture once roasted.
- Garlic cloves: Roasting mellows garlic’s pungency, infusing the sauce with rich, aromatic depth.
- Fresh thyme leaves: Impart a subtle earthiness that complements the sweetness of the squash.
- Chopped fresh rosemary: Provides a fragrant pine-like brightness that awakens each bite.
- Crushed red pepper flakes: A hint of heat balances the dish’s inherent sweetness.
- Kosher salt and black pepper: Essential for seasoning and enhancing all flavors.
- Prosciutto: Crisps beautifully in the oven, lending salty, savory texture contrasts.
- Ricotta cheese: Brings luxurious creaminess and body to the puree-based sauce.
- Long or short cut pasta: Use your favorite shape—penne, rigatoni, or fettuccine all work wonderfully.
- Salted butter: Adds richness and helps infuse fresh sage and rosemary into the sauce base.
- Fresh chopped sage: Offers warm, slightly peppery notes that elevate the herbaceous profile.
- Shredded gouda cheese: Melts smoothly to create a luscious creaminess with subtle smoky hints.
- Grated parmesan cheese: Finishes the sauce with salty, nutty umami that deepens every bite.
How to Make Creamy Roasted Garlic Butternut Squash Pasta Recipe
Step 1: Roast the Vegetables and Prosciutto
Start by preheating your oven to 400° F. On a baking sheet, toss the cubed butternut squash, whole garlic cloves, olive oil, fresh thyme, half of your rosemary, crushed red pepper flakes, kosher salt, and black pepper until everything is evenly coated. Lay the prosciutto slices around the squash, allowing them to crisp up in the oven. Roast for 20 minutes, check on the prosciutto crispiness, and roast another 10 to 15 minutes until the squash is fork-tender and golden. This roasting process softens the squash and garlic to the perfect creamy texture needed for the sauce.
Step 2: Puree the Sauce Base
Once roasted to perfection, add the butternut squash, garlic, and ricotta cheese to a food processor. Blend until the mixture is silky smooth. This puree is the heart of your sauce, combining sweet, creamy, and tangy notes all in one luscious base. Season with salt and pepper to taste—this step is crucial to balance the natural sweetness.
Step 3: Cook the Pasta
Bring a large pot of salted water to a boil and cook your preferred pasta according to package instructions until al dente. Just before draining, scoop out a cup of the starchy pasta water and save it—it helps thin the sauce to just the right consistency later on. Drain the pasta and set aside.
Step 4: Build the Sauce in the Skillet
In a large skillet, melt the salted butter with the remaining rosemary and fresh chopped sage over medium heat. Let the butter brown slightly; this adds nutty depth and helps infuse the herbs wonderfully. Stir in the pureed squash mixture along with half a cup of the reserved pasta water. Stir until combined and warm, then melt in the gouda and parmesan cheeses, stirring constantly until the sauce is creamy and smooth.
Step 5: Toss and Serve
Combine the cooked pasta with the sauce in your skillet, tossing thoroughly so every strand or piece is lovingly coated. If the sauce feels too thick, add a splash more of the reserved pasta water to loosen it. Divide the creamy pasta between plates, finishing each with a sprinkle of parmesan and the crispy prosciutto pieces on top. Twist the pasta on your fork, dive in, and savor the warmth and complexity of this dish.
How to Serve Creamy Roasted Garlic Butternut Squash Pasta Recipe
Garnishes
A simple sprinkle of freshly grated parmesan and crispy prosciutto pieces adds both visual appeal and crunch. Fresh herbs like sage or rosemary leaves can brighten the warmth with a burst of green. A light drizzle of good quality olive oil or a pinch of crushed red pepper flakes can offer an additional subtle kick.
Side Dishes
This pasta pairs beautifully with a crisp, green salad dressed lightly with lemon vinaigrette to cut through the richness. Roasted seasonal vegetables or garlic bread are other fantastic companions. A glass of chilled white wine or a light Pinot Noir can elevate your meal to dinner party status.
Creative Ways to Present
Try serving this pasta in rustic bowls garnished with microgreens or toasted nuts for added texture. For a shared family style meal, place the pasta in a large beautiful dish with prosciutto scattered on top, inviting everyone to serve themselves. You can even pipe the butternut squash puree creatively before tossing in the pasta for a colorful presentation.
Make Ahead and Storage
Storing Leftovers
Store your leftover Creamy Roasted Garlic Butternut Squash Pasta Recipe in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it sits, so it’s best to thaw gently and add a splash of water when reheating.
Freezing
This pasta freezes well if stored properly in freezer-safe containers. Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating to keep the creamy texture intact.
Reheating
To reheat, warm the pasta gently in a skillet over low heat, adding small amounts of reserved pasta water or milk to loosen the sauce as needed. Avoid microwaving on high, which can dry out the pasta and cause the sauce to separate.
FAQs
Can I use a different type of squash for this recipe?
Absolutely! Butternut squash is ideal for its sweetness and creaminess, but you can swap in delicata or kabocha squash with good results. Keep in mind cooking times may vary slightly due to texture differences.
Is there a vegetarian version of this recipe?
Yes! Simply omit the prosciutto or replace it with sautéed mushrooms or toasted nuts for a boost of umami and texture.
What is the best pasta shape to use?
This recipe works beautifully with both long pastas like fettuccine or linguine and short shapes like penne or rigatoni. Choose your favorite or what you have on hand—the sauce clings equally well.
Can I make the sauce ahead of time?
You can prepare the roasted squash puree in advance and refrigerate it for up to two days. Combine with the cheeses and finish cooking with pasta just before serving for the freshest taste.
How spicy is the dish with crushed red pepper flakes?
The crushed red pepper flakes add just a gentle warmth that balances the sweetness of the squash rather than overpowering the dish. You can always adjust the amount to your preferred spice level.
Final Thoughts
This Creamy Roasted Garlic Butternut Squash Pasta Recipe has quickly become a beloved favorite for good reason. It’s a heartwarming, elegant dish with layers of flavor that feel both indulgent and wholesome. Whether you’re cooking for family, friends, or simply treating yourself, this pasta promises comfort and delight with every forkful. Give it a try—you might just find your new go-to dinner!
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Creamy Roasted Garlic Butternut Squash Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: Italian-American
Description
This Creamy Roasted Garlic Butternut Squash Pasta is a comforting and flavorful dish combining tender roasted butternut squash and garlic with fresh herbs, creamy ricotta, and a blend of gouda and parmesan cheeses. The addition of crispy prosciutto adds a savory crunch, making this pasta a perfect meal for cozy dinners or special occasions.
Ingredients
Roasted Vegetables and Aromatics
- 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, divided
- Crushed red pepper flakes, a pinch
- Kosher salt, to taste
- Black pepper, to taste
Meats and Cheeses
- 8 slices prosciutto
- 1/2 cup ricotta cheese
- 1/2 cup shredded gouda cheese
- 1/3 cup grated parmesan cheese, plus extra for topping
Pasta and Sauce
- 1 pound long or short cut pasta
- 2 tablespoons salted butter
- 1 tablespoon fresh chopped sage
Instructions
- Preheat and Prepare Roasting: Preheat your oven to 400°F (200°C). On a baking sheet, toss together the olive oil, cubed butternut squash, whole garlic cloves, thyme leaves, 1 tablespoon of chopped rosemary, and pinch each of crushed red pepper flakes, kosher salt, and black pepper. Arrange the slices of prosciutto around the squash on the baking sheet.
- Roast the Vegetables and Prosciutto: Bake in the preheated oven for 20 minutes. Check the prosciutto for crispness and continue baking for an additional 10 to 15 minutes until the butternut squash is tender and garlic is roasted. The prosciutto should be crispy.
- Make the Butternut Squash Puree: Transfer the roasted butternut squash, garlic, and ricotta cheese to a food processor. Puree the mixture until smooth and creamy. Adjust seasoning with salt and black pepper to taste.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Just before draining, reserve 1 cup of the pasta cooking water, then drain the pasta.
- Prepare the Sauce in Skillet: In a large skillet over medium heat, melt together the butter, fresh sage, and the remaining 1 tablespoon of chopped rosemary. Cook until the butter begins to brown, releasing a nutty aroma. Add the butternut squash puree and 1/2 cup of the reserved pasta water, stirring to combine smoothly.
- Add Cheeses and Combine: Stir in the shredded gouda and grated parmesan cheeses until melted and the sauce is creamy. If needed, add a bit more reserved pasta water to thin the sauce to your desired consistency.
- Toss Pasta with Sauce: Add the drained pasta to the skillet with the sauce. Toss gently to coat all the noodles evenly in the creamy butternut squash sauce.
- Serve and Garnish: Divide the pasta onto plates, topping each serving with extra grated parmesan and the crispy roasted prosciutto slices. Twirl the pasta and enjoy this delicious, warming meal!
Notes
- For a vegetarian version, omit the prosciutto or replace with sautéed mushrooms.
- Use fresh herbs for the best flavor; dried herbs will alter the taste.
- Make sure to reserve pasta water as it helps adjust the sauce consistency perfectly.
- Garlic cloves can be adjusted based on your preference for garlic intensity.
- If you prefer a spicier kick, increase the crushed red pepper flakes slightly.
