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

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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

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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.