Creamy Roasted Garlic Butternut Squash Pasta Recipe
A luscious and comforting Creamy Roasted Garlic Butternut Squash Pasta featuring tender roasted butternut squash and garlic blended into a smooth ricotta sauce, enhanced by fresh herbs, rich cheeses, and crispy prosciutto. This hearty yet elegant pasta dish is perfect for a cozy dinner and offers a delightful blend of autumn flavors and creamy textures.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Ingredients
Roasted Vegetables and Herbs
- 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, pinch
- Kosher salt, to taste
- Black pepper, to taste
Protein and Dairy
- 8 slices prosciutto
- 1/2 cup ricotta cheese
- 2 tablespoons salted butter
- 1 tablespoon fresh chopped sage
- 1/2 cup shredded gouda cheese
- 1/3 cup grated parmesan cheese, plus extra for topping
Pasta
- 1 pound long or short cut pasta
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 400°F (200°C). On a baking sheet, toss together the olive oil, cubed butternut squash, garlic cloves, fresh thyme leaves, 1 tablespoon of chopped rosemary, a pinch of crushed red pepper flakes, kosher salt, and black pepper. Spread out evenly.
- Add Prosciutto and Roast: Arrange the 8 slices of prosciutto around the squash on the baking sheet. Place in the oven and roast for 20 minutes. Check the prosciutto at this point, then continue roasting for another 10-15 minutes or until the squash pieces are tender and the prosciutto is crisp.
- Make Butternut Puree: Transfer the roasted butternut squash, garlic cloves, and ricotta cheese to a food processor. Blend until smooth and creamy. Season the puree with additional salt and pepper to taste.
- Cook 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. Drain the pasta well.
- Prepare Sauce in Skillet: In a large skillet, melt the butter along with the fresh chopped sage and remaining 1 tablespoon of rosemary over medium heat. Cook until the butter starts to brown lightly and becomes fragrant. Stir in the butternut squash puree along with 1/2 cup of the reserved pasta cooking water to meld the flavors and loosen the sauce.
- Melt Cheeses into Sauce: Add the shredded gouda cheese and grated parmesan cheese into the skillet. Stir continuously until the cheeses melt fully and the sauce is creamy and smooth.
- Toss Pasta in Sauce: Add the cooked pasta to the skillet with the squash sauce. Toss well to coat all the noodles evenly. If the sauce is too thick, thin it by adding a bit more of the reserved pasta cooking water until desired consistency is reached.
- Serve and Garnish: Divide the pasta into six portions on plates. Top each serving with extra grated parmesan cheese and crispy prosciutto slices. Twirl the pasta on the fork and serve immediately to enjoy the creamy, herbaceous, and savory layers of flavor.
Notes
- For a vegetarian version, omit the prosciutto and consider adding sautéed mushrooms or toasted nuts for texture.
- Fresh herbs like sage, thyme, and rosemary can be substituted with dried herbs in smaller amounts if fresh are unavailable.
- Use gluten-free pasta to make this recipe gluten-free.
- Reserve the pasta water carefully—it’s key to adjusting the sauce consistency perfectly.
- If you prefer a spicier dish, increase the crushed red pepper flakes to taste.
- For extra creaminess, stir in a splash of heavy cream or milk when blending the squash and ricotta.
