If you’re craving a dish that feels like a warm hug on a plate, then this Creamy Roasted Garlic Butternut Squash Pasta Recipe is exactly what you need. It’s a comforting, flavor-packed pasta that combines the sweetness of roasted butternut squash with the rich depth of garlic and herbs. The addition of prosciutto adds a savory punch, while the blend of ricotta, gouda, and parmesan cheeses creates a luxuriously creamy sauce that clings beautifully to every strand of pasta. Whether you’re cooking for a cozy night in or impressing friends at dinner, this recipe brings together simple ingredients and elevates them into something truly special.
Ingredients You’ll Need
Every ingredient in this Creamy Roasted Garlic Butternut Squash Pasta Recipe plays an essential role in building layers of flavor, texture, and color. From fragrant herbs to creamy cheeses, each item is straightforward yet crucial for achieving the dish’s indulgent character.
- Extra virgin olive oil: Helps roast the squash and garlic to golden perfection, adding a fruity richness.
- Butternut squash (cubed): The star ingredient providing sweetness and a velvety texture.
- Garlic cloves: Roasting mellows the sharpness, creating a soft, aromatic base.
- Fresh thyme leaves: Adds a subtle earthy aroma that enhances the dish without overpowering it.
- Fresh rosemary (chopped): Brings a piney brightness that complements both squash and prosciutto.
- Crushed red pepper flakes: A gentle heat to balance the creaminess and sweetness.
- Kosher salt and black pepper: The fundamental seasoning duo that brings all flavors into harmony.
- Prosciutto slices: Adds a salty, crispy contrast to the creamy sauce and tender squash.
- Ricotta cheese: Contributes a smooth, creamy quality that blends effortlessly with the roasted squash.
- Pasta (long or short cut): The perfect vehicle to carry the luscious sauce.
- Salted butter: Enhances richness and helps infuse the sauce with sage and rosemary.
- Fresh sage (chopped): A fragrant herb that brightens the sauce with a hint of earthiness.
- Shredded gouda cheese: Melts beautifully, adding a smoky creaminess to the sauce.
- Grated parmesan cheese: Provides sharpness and depth, perfect for finishing touches.
How to Make Creamy Roasted Garlic Butternut Squash Pasta Recipe
Step 1: Roast the Butternut Squash and Garlic
Start by preheating your oven to 400° F. On a baking sheet, toss together extra virgin olive oil, cubed butternut squash, whole garlic cloves, fresh thyme, half of the rosemary, and a pinch of crushed red pepper flakes, kosher salt, and black pepper. Then, arrange the prosciutto slices around the squash. Pop the sheet in the oven for about 20 minutes, then check the prosciutto’s crispness and continue baking for another 10 to 15 minutes until the squash is tender and aromatic. This roasting step is magic — it softens the squash perfectly and infuses garlic with mellow, sweet flavors.
Step 2: Blend the Roasted Ingredients
Once everything is roasted, transfer the butternut squash, roasted garlic, and ricotta cheese to a food processor. Blend until smooth and creamy, then season with salt and pepper to taste. This luscious puree will transform into the sauce’s creamy base, turning simple roasted vegetables into a velvety pasta coating.
Step 3: Cook the Pasta
Bring a large pot of salted water to a rolling boil and cook your chosen pasta according to package instructions until al dente. Be sure to scoop out a cup of the pasta cooking water just before draining — this starchy liquid is pure gold for adjusting your sauce’s consistency later on.
Step 4: Make the Herb-Infused Sauce
In a large skillet, melt salted butter over medium heat with chopped fresh sage and the remaining rosemary. Let the butter brown slightly, releasing nutty aromas, then stir in your creamy butternut squash puree along with half a cup of the reserved pasta water. Stir continuously until everything is well combined, then melt in the shredded gouda and grated parmesan cheeses. The result? A rich, indulgent sauce with layers of smoky, cheesy flavor balanced by fresh herbs.
Step 5: Combine Pasta with Sauce
Add the cooked pasta directly to the skillet with the sauce, tossing gently to coat every piece. If the sauce feels too thick, thin it out with a splash more of the reserved pasta water until it reaches the perfect creamy consistency. This step ensures that every bite is packed with silky, flavorful sauce that clings perfectly to the noodles.
Step 6: Plate and Serve
Divide the pasta evenly among serving plates, topping each with extra parmesan and the crispy roasted prosciutto slices. Twirl it up and dive in — the combination of textures and flavors is absolutely irresistible!
How to Serve Creamy Roasted Garlic Butternut Squash Pasta Recipe
Garnishes
Fresh herbs like extra chopped rosemary or sage make beautiful, fragrant garnishes. Consider a sprinkle of toasted pine nuts for added crunch or a dusting of extra parmesan for a savory boost. These small touches elevate the dish from home-cooked to truly special.
Side Dishes
This pasta pairs wonderfully with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Roasted or steamed seasonal vegetables like Brussels sprouts or asparagus also complement the flavors nicely, creating a well-rounded, satisfying meal.
Creative Ways to Present
For a stunning presentation, serve the pasta twirled into nests on each plate with the prosciutto draped artfully on top. Serve in rustic bowls to highlight the cozy, comforting vibe. For dinner parties, individual servings with microgreens and edible flowers can make the dish feel extra festive and inviting.
Make Ahead and Storage
Storing Leftovers
This Creamy Roasted Garlic Butternut Squash Pasta Recipe reheats beautifully, so store leftovers in an airtight container in the refrigerator for up to 3 days. Keeping the sauce separate from the pasta can help maintain texture, but if mixed, just add a splash of pasta water when reheating to revive its creaminess.
Freezing
You can freeze the sauce portion by itself in a freezer-safe container for up to 2 months. When ready to use, thaw overnight in the fridge and gently reheat on the stove with a bit of additional pasta water. It’s best to cook fresh pasta when serving to keep the texture perfect.
Reheating
Warm leftovers gently over low heat, stirring often and adding reserved pasta water or broth as needed to loosen the sauce and prevent it from drying out. Avoid the microwave for best results to keep the sauce silky and avoid overcooked pasta.
FAQs
Can I use a different type of squash for this recipe?
Absolutely! While butternut squash is ideal for its sweetness and creamy texture, you can substitute with other winter squash varieties like acorn or delicata. Keep in mind the flavor and cooking times may vary slightly.
Is there a vegetarian version of this dish?
Yes, simply omit the prosciutto and add extra herbs or sautéed mushrooms for an earthy flavor. You could also sprinkle toasted nuts or seeds to add texture and interest.
What pasta shapes work best here?
Both long strands like fettuccine or short cuts like penne work wonderfully. The creamy sauce clings well to nearly any type, so feel free to use your favorite pasta shape or what you have on hand.
Can I make this recipe vegan?
To make it vegan, swap ricotta and cheeses for vegan alternatives, and replace butter with a plant-based oil or margarine. Skip the prosciutto or use a plant-based bacon substitute to keep the savory note. Roasting the squash and garlic as directed still gives a fantastic flavor base.
How spicy is the dish with the red pepper flakes?
The crushed red pepper flakes add just a subtle warmth to the dish, not overwhelming heat. Feel free to adjust the amount to suit your taste, or omit entirely if you prefer no spiciness.
Final Thoughts
There’s something truly special about the Creamy Roasted Garlic Butternut Squash Pasta Recipe that makes it an instant favorite. It’s the perfect balance of sweet, savory, creamy, and herbal notes coming together in a comforting, satisfying dish. Give it a try tonight and watch it quickly become a beloved staple in your cooking repertoire. Your taste buds will thank you!
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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
- Cuisine: Italian
Description
This Creamy Roasted Garlic Butternut Squash Pasta combines the natural sweetness of roasted butternut squash with aromatic herbs and a blend of creamy cheeses for a comforting, savory dish. Roasting garlic and squash brings out deep flavors, while crispy prosciutto adds a salty contrast. Finished with fresh sage-butter sauce and a melty cheese blend, this pasta recipe is perfect for a cozy dinner that impresses with simple ingredients and sophisticated taste.
Ingredients
Roasted Vegetables and Seasoning
- 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: 1 tbsp for roasting, 1 tbsp for sauce)
- Crushed red pepper flakes (pinch)
- Kosher salt and black pepper (to taste)
Meat
- 8 slices prosciutto
Cheeses and Dairy
- 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)
Pasta and Herbs
- 1 pound long or short cut pasta
- 1 tablespoon fresh chopped sage
Instructions
- Preheat and Roast: Preheat your oven to 400° F. Toss the butternut squash cubes, garlic cloves, olive oil, thyme, 1 tablespoon of chopped rosemary, crushed red pepper flakes, kosher salt, and black pepper together on a baking sheet. Arrange the prosciutto slices around the squash to roast alongside. Place the baking sheet in the oven and roast for 20 minutes, then check the prosciutto’s crispness and roast for an additional 10-15 minutes or until the squash is tender and garlic is soft.
- Prepare the Butternut Squash Puree: Remove the roasted squash, garlic, and a few tablespoons of the cooking juices from the tray. Combine the squash, roasted garlic, and ricotta cheese in a food processor and puree until smooth. Season with salt and pepper to taste, setting aside this creamy roasted butternut puree.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your choice of pasta and cook according to the package directions until al dente. Just before draining, scoop out and reserve 1 cup of the pasta cooking water. Drain the pasta and set it aside.
- Make the Herb Butter Sauce: In a large skillet over medium heat, melt the salted butter with chopped fresh sage and the remaining 1 tablespoon of rosemary until the butter starts to brown slightly and becomes aromatic. Stir in the butternut squash puree and 1/2 cup of the reserved pasta water to loosen the sauce. Then, slowly melt in the shredded gouda cheese and grated parmesan until the sauce is creamy and smooth.
- Toss the Pasta with Sauce: Add the drained pasta to the skillet with the butternut squash sauce. Toss well to evenly coat the noodles. If the sauce is too thick, thin it with additional reserved pasta water a little at a time until the desired consistency is reached.
- Serve with Prosciutto and Cheese: Divide the creamy pasta among serving plates. Top each portion with extra grated parmesan cheese and the roasted prosciutto slices. Twirl the pasta onto the plate for a beautiful presentation. Serve immediately and enjoy your comforting creamy roasted garlic butternut squash pasta!
Notes
- Use fresh herbs for the best flavor, but dried rosemary and thyme can be substituted if needed (use about a third of the fresh amount).
- Prosciutto crisps while roasting, so watch carefully to avoid burning.
- If you prefer a vegan version, omit the cheese and prosciutto and substitute butter with olive oil.
- Reserve pasta water carefully; it contains starch that helps bind the sauce perfectly.
- Roasted garlic flavor mellows with roasting—feel free to adjust the cloves based on your garlic preference.
- This dish pairs well with a crisp green salad or steamed vegetables for a complete meal.
