If you’re looking to cozy up with a dish that feels like a warm hug on a plate, this Creamy Roasted Garlic Butternut Squash Pasta Recipe is going to become your new best friend in the kitchen. It combines the sweetness of tender roasted butternut squash with the deep, mellow flavor of roasted garlic, all swirled into a luxuriously creamy sauce that clings to every strand of pasta. The added herbs and crispy prosciutto elevate it from comforting to downright crave-worthy. Trust me, once you try this dish, it’ll be on heavy rotation for weeknights or entertaining friends.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you — each one is carefully chosen to build vibrant layers of flavor and texture. Together, they create a harmonious dish that’s both rich and delightfully fresh.
- Extra virgin olive oil: The foundation for roasting the squash and garlic, adding subtle fruitiness and ensuring perfect caramelization.
- Butternut squash: Roasted until tender and naturally sweet, it forms the silky base of the sauce.
- Garlic cloves: Roasting softens their sharpness into a mellow, buttery richness perfect for creamy pasta.
- Fresh thyme leaves: These give a fragrant, slightly minty note that brightens the sauce.
- Chopped fresh rosemary: Adds an earthy pine layer that beautifully complements the sweetness of the squash.
- Crushed red pepper flakes: A pinch adds a subtle heat to balance the creaminess.
- Kosher salt and black pepper: To season and bring all the flavors together.
- Prosciutto slices: Crispy, salty bites that contrast perfectly with the soft pasta and sauce.
- Ricotta cheese: Creamy and mild, it deepens the sauce’s texture without overpowering.
- Long or short cut pasta: Your choice here—both hold the sauce beautifully.
- Salted butter: Adds richness and helps brown the fresh herbs for an aromatic finish.
- Fresh chopped sage: Brings a warm, woody flavor that pairs wonderfully with rosemary.
- Shredded gouda cheese: Melts into the sauce for a smooth, smoky undertone.
- Grated parmesan cheese: Sprinkled in for sharp, nutty depth and garnish.
How to Make Creamy Roasted Garlic Butternut Squash Pasta Recipe
Step 1: Roasting the Vegetables and Prosciutto
Begin by preheating your oven to 400°F. The magic starts here with the butternut squash, garlic, and herbs roasting together on a single sheet pan. Toss the cubed squash, whole garlic cloves, thyme, half the rosemary, and a pinch each of red pepper flakes, salt, and black pepper in olive oil. Scatter the prosciutto slices around the squash — they’ll crisp up beautifully while the squash softens. Roast everything for about 20 minutes, check on the prosciutto, and continue roasting another 10 to 15 minutes until your squash is tender and caramelized.
Step 2: Pureeing the Sauce
Once roasted, transfer the butternut squash and garlic to your food processor. Add the ricotta cheese to give the sauce that luscious, creamy texture. Blend everything until smooth and velvety. Don’t forget to season your sauce with salt and pepper after tasting — this little step makes all the difference in bringing the flavors to life.
Step 3: Cooking the Pasta
Meanwhile, bring a large pot of salted water to a boil. Cooking your pasta just until al dente ensures it will soak up the sauce’s goodness without turning mushy. Before draining, reserve one cup of the starchy pasta cooking water — this is pure gold for adjusting the sauce’s consistency later.
Step 4: Building the Sauce Base
In a large skillet, melt the butter together with the fresh sage and the remaining rosemary. Let the butter brown slightly to coax out those nutty, herbaceous flavors. Stir in the creamy squash puree along with half a cup of your reserved pasta water. Gently melt in both the gouda and parmesan cheeses, stirring continuously until the sauce is silky and smooth.
Step 5: Combining Pasta and Sauce
Toss your cooked pasta right into this fragrant sauce, coating every piece. If the sauce feels too thick, add a splash of the reserved pasta water to thin it to your liking. This step is all about balance—luxurious creaminess with a pourable texture that clings just right.
Step 6: Serving Up
Plate your pasta with a generous sprinkle of parmesan on top and crown each serving with the crispy prosciutto slices. Twirl it up, savor the aromas, and get ready for comfort food greatness.
How to Serve Creamy Roasted Garlic Butternut Squash Pasta Recipe
Garnishes
A sprinkle of extra parmesan cheese, a small handful of toasted pine nuts, or some freshly chopped sage can add texture and a lovely visual pop, elevating your dish to something truly special.
Side Dishes
This pasta pairs beautifully with a simple green salad tossed in a light vinaigrette to cut through the richness. Crusty garlic bread or roasted Brussels sprouts would also make excellent, complementary sides.
Creative Ways to Present
For a touch of elegance, serve this pasta in shallow bowls with fresh herbal sprigs as decoration. Alternatively, serve family-style in a large, rustic bowl for a cozy, communal dinner experience.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover pasta into an airtight container and refrigerate for up to 3 days. The sauce thickens as it cools, so you might want to loosen it with a bit of warm milk or pasta water when reheating.
Freezing
You can freeze the sauce separately in freezer-safe containers for up to 2 months. Pasta doesn’t freeze as well, so cook fresh for best texture. When ready to eat, thaw the sauce overnight in the fridge before reheating.
Reheating
Reheat leftovers gently on the stovetop over low heat, adding a splash of reserved pasta water or cream to rejuvenate the sauce. Avoid microwave reheating if you want to keep the cheese from separating and the flavor intact.
FAQs
Can I use a different type of squash?
Absolutely! While butternut squash is ideal for its sweetness and creaminess, delicate varieties like acorn or kabocha can also work well. Just adjust roasting times to ensure tenderness.
Is this recipe suitable for vegetarians?
To make it vegetarian, simply omit the prosciutto or substitute it with crispy sautéed mushrooms or smoked paprika for that savory punch.
What pasta shapes work best?
Long pastas like fettuccine or pappardelle are fantastic, but short pasta such as rigatoni or penne also hold the sauce beautifully. It really comes down to your personal preference!
Can I make this recipe dairy-free?
Yes, you can swap out the ricotta and cheeses with plant-based alternatives. Nutritional yeast can add cheesy notes, and a splash of coconut or cashew cream will keep things creamy.
How spicy is this dish?
The crushed red pepper flakes add a gentle warmth but aren’t overpowering. You can easily adjust the amount to your heat tolerance or omit altogether if you prefer milder flavors.
Final Thoughts
This Creamy Roasted Garlic Butternut Squash Pasta Recipe is a true celebration of autumn’s best flavors wrapped in a rich, comforting sauce. It’s approachable enough for a weeknight but impressive enough to wow guests around the table. Grab your ingredients, invite some friends or family, and enjoy the kind of meal that warms both belly and heart.
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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: Baking
- Cuisine: Italian
Description
This Creamy Roasted Garlic Butternut Squash Pasta combines roasted butternut squash and garlic pureed into a luscious sauce, enriched with fresh herbs, cheeses, and crispy prosciutto for a comforting yet sophisticated meal. Roasting the squash and garlic brings out their natural sweetness, while the browned butter infused with sage and rosemary adds an aromatic depth, making this pasta dish perfect for cozy dinners.
Ingredients
Roasted Butternut Squash & Garlic
- 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, pinch
- Kosher salt and black pepper, to taste
- 8 slices prosciutto
Sauce & Pasta
- 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
- Preheat and Roast: Preheat your oven to 400°F. On a baking sheet, toss the olive oil, cubed butternut squash, whole garlic cloves, thyme, 1 tablespoon of rosemary, crushed red pepper flakes, kosher salt, and black pepper until everything is well coated. Spread the prosciutto slices around the squash. Bake for 20 minutes, check the prosciutto’s crispness, then continue baking for another 10-15 minutes or until the squash is tender.
- Prepare the Puree: Transfer the roasted butternut squash, roasted garlic cloves, and ricotta cheese into a food processor. Puree until completely smooth and creamy. Season with additional salt and pepper as needed.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta.
- Make the Sauce: In a large skillet, melt the butter over medium heat. Add fresh chopped sage and remaining 1 tablespoon of rosemary. Allow the butter to brown slightly, infusing it with the herbs. Stir in the butternut squash puree and 1/2 cup of the reserved pasta water, mixing until smooth and well combined. Add gouda and parmesan cheese, stirring until melted and creamy.
- Toss Pasta in Sauce: Add the cooked pasta to the skillet with the sauce, tossing well to coat. If the sauce is too thick, gradually add more reserved pasta water until desired consistency is reached.
- Serve: Plate the pasta, topping each serving with additional parmesan cheese and the crispy roasted prosciutto slices. Twirl the pasta to present nicely and enjoy immediately.
Notes
- You can substitute prosciutto with cooked pancetta or omit for a vegetarian version (but switch to vegetarian diet accordingly).
- If you prefer a spicier kick, increase the amount of crushed red pepper flakes.
- Use fresh herbs for best flavor, but dried rosemary and thyme can be used in smaller amounts.
- Reserve pasta water is key to adjusting sauce consistency; add gradually.
- For a dairy-free option, substitute ricotta and cheeses with plant-based alternatives.
