Next Post
Caramel Mocha Nutella Brownies.
This post may contain affiliate links, please see our privacy policy for details.
The coziest bowl of Creamy Roasted Garlic Butternut Squash Pasta. Best for nights when you’re craving Italian, but also craving fall flavors. Butternut squash and garlic, roasted with fresh herbs and pureed into a creamy sauce with ricotta cheese. All together they make for the most vibrant and delicious pasta. Finish off with parmesan cheese and crispy-salty prosciutto for an autumn dinner that’s roll your eyes back GOOD.
Monday nights are better with cozy bowls of pasta. It’s got to just be a fact by now. But really, it’s been chilly, chilly here and I’m loving every minute of the cozy weather.
I said this yesterday in the favorite’s post, but I thrive this time of year. It just makes me so happy.
And let’s be real, I LOVE the food. Especially the creamy plates of pasta. And today’s pasta is almost perfection (almost because perfection is overrated).
Ingredients
- Extra virgin olive oil
- Cubed butternut squash
- Garlic
- Fresh thyme leaves
- Chopped fresh rosemary
- Crushed red pepper flakes
- Kosher salt and black pepper
- Prosciutto
- Ricotta cheese
- Long or short cut pasta
- Salted butter
- Fresh chopped sage
- Shredded gouda cheese
- Grated parmesan cheese
This pasta is fun to make – here are the details
I kept this as simple as can be, so don’t let the steps and time throw you off. Promise the recipe is easy, you just need some time to roast that squash.
The heart of the pasta is really all in the butternut squash and garlic…and the herbs, cheese, and geez I guess the prosciutto too. Ok, so everything together is what makes it delish. The secret? Roasting the squash, garlic, and prosciutto together on the same sheet pan. As the squash roasts, the garlic caramelizes, and the prosciutto gets crispy.
First, toss the squash and garlic with lots of fresh thyme, rosemary, chili flakes, salt, and pepper.
Arrange the prosciutto around the squash and roast for a bit. Very simple.
Of course, if you don’t eat meat, you can easily omit the prosciutto to make this a vegetarian pasta. I would add sun-dried tomatoes, those would be delish.
Purée the squash into sauce
Once the squash has finished roasting, puree it with the garlic and ricotta cheese until smooth. You can do this in a food processor or blender.
Next, boil the pasta, but save some of the water for thinning sauce.
Now melt the butter in a skillet with sage. Next, add the squash purée and a splash of the cooking water. Stir in some gouda cheese, add the pasta, and toss, toss, toss. Taste and season as needed. And well…you’re done.
Then serve topped with extra parmesan and that crispy prosciutto and fresh sage.
It’s such a creamy, delicious pasta that has all the flavors we love most this time of year. And it’s cheesy – very cheesy, so it’s beyond good. Think roll your eye back, go for that second serving good.
Great for the end of October and then into November when the nights are cold and long. The perfect bowl to cozy up to by the fire.
Looking for other butternut squash recipes? Here are a few ideas:
Rosemary Roasted Butternut Squash Pizza
Roasted Butternut Squash and Spinach Lasagna
Butternut Squash Pasta Carbonara with Rosemary Bacon
Fall Harvest Roasted Butternut Squash and Pomegranate Salad
Hasselback Butternut Squash with Sage Butter and Prosciutto Breadcrumbs
Lastly, if you make this Creamy Roasted Garlic Butternut Squash Pasta be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch our how-to video:
Creamy Roasted Garlic Butternut Squash Pasta
Servings: 6
Calories Per Serving: 326 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 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
- kosher salt and black pepper
- 8 slices prosciutto
- 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
- 1. Preheat oven to 400° F. 2. On a baking sheet, toss together the olive oil, butternut squash, garlic, thyme, 1 tablespoon rosemary, and a pinch each of red pepper flakes, salt, and pepper. Arrange the prosciutto around the squash. Bake 20 minutes, check the prosciutto, then bake another 10-15 minutes, until the squash is tender. 3. Add the butternut squash, garlic, and ricotta to a food processor. Puree until smooth. Season with salt and pepper. 4. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.5. In a large skillet, melt together the butter, sage, and 1 tablespoon rosemary. Cook until the butter is browning, then add the butternut puree and 1/2 cup pasta cooking water, stirring until combined. Melt in the gouda and parmesan. 6. Add the pasta to the sauce, tossing to combine. If needed, thin the pasta sauce with a little of the reserved cooking water. 7. Divide the pasta between plates. Top with parmesan and prosciutto. Twirl the pasta up. EAT and ENJOY.
This post was originally published on October 25, 2021
We liked this pasta which was very different than what we were used to. I did not have any fresh herbs neither ricotta so I put dry thyme and romarin and to replace the ricotta I put cream cheese and yogurt. And comté cheese. For a Monday supper with my husband, it was not so bad. I suppose that with the real ingredients it should be delicious.
Hey Danielle,
Yay! Love to hear this dish turned out nicely for you, I appreciate you making it! Happy Holidays!
Good weeknight recipe, very tasty. Swapped the ricotta for cottage cheese, and that worked great.
Hey Anna,
Thanks so much for making this recipe, I am so glad it was a winner! Happy Holidays!
Super yummy and creamy!
Hey Jessica,
Awesome! So glad to hear this recipe turned out well for you! Thanks for making it!
Happy Thanksgiving!
Wondering if I can make the sauce ahead and keep it warm in a crockpot.
Hi Kimberly,
Sure, I don’t see why not! I hope you love this recipe!
The pasta was so good and cozy!
I have a question, I made some extra sauce and was wondering if you think it would freeze well?
Hey Maddy,
Happy Monday! I’m thrilled to hear this recipe turned out well for you!
Thanks for making it and your comment:)
I have the same question as Maddy. Will this sauce freeze well?
Yes, you could freeze this sauce!
Instead of prosciutto … how much sun-dried tomatoes should I add?
Do I include the tomatoes in the baking sheet with the butternut squash ? (thinly sliced?)
Hi Dale,
It depends how much you like, but I would say anywhere to 1/4-1/2 cup of sun-dried tomatoes. No need to roast them on the baking sheet, you can just add them in step 7 for garnish. I hope you love this recipe!
Tried it with chicken! It’s awesome! Thanks for the recipe!
Hey Linda,
Amazing! Thanks a bunch for trying this dish and your feedback, so glad it was enjoyed!
Made this tonight and it turned out wonderful with a few modifications based on past reviews. Please be keen to follow exactly two cups of squash! I used maple bacon instead of prosciutto for a little extra flavour, and I coated the squash in dried herbs before baking (did not add herbs after this step). I also added about a cup of chicken broth instead of ricotta to the blender to thin the roasted squash and garlic, giving it the perfect consistency. I didn’t have gouda on hand so I decided to use gruyere instead. Really cozy pasta dish for a cooler Fall day. Thank you Tieghan for providing such diverse recipes for all cravings. Cheers 🙂
Hey Kayla,
Happy Friday!🎃 Thanks a bunch for making this recipe and your comment, I’m so glad it was enjoyed!
Hi! I can’t wait to make this! How much is a single serving (in ounces) and what is the best way to reheat it? Thank you!
Hi Stephanie,
I would say one serving is about 10 ounces. I would just reheat on the stove top on low. Please let me know if you have any other questions!
I made this last night and ohhhhhhh myyyyy goodness!!! This is easily a top 10 favorite dish! So rich but not heavy at all. I will definitely be making this again!!
Hey Julia,
Happy Friday!🎃 Thanks a bunch for making this recipe and your comment, I’m so glad it was enjoyed!
When does the sage come into play? Is it during the roasting? I think it was accidentally
Omitted during the directions
Hey Lori,
The sage is added in step 5:) I hope you love this recipe, please let me know if you give it a try!
Absolutely incredible. Even my husband who refuses to eat squash said it was amazing. I did have to add almost an additional cup of pasta water because the sauce was pretty thick.
Hi Leslie,
So kind of you to try this and leave feedback, glad to hear it was a hit! Have the best day!