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

Scale

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

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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.