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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
Delicious!!!
Thanks so much, Gia! Glad to hear you enjoyed this recipe! xT
I followed the recipe and the food ended up being closer to a paste then a sauce and. It’s just okay.
Hi Alina,
Thanks for trying this dish and sharing your feedback, so sorry to hear it was not enjoyed!
I found the fresh herb and butternut flavors amazing. However it was cheesier than I’d like, and I’m totally a cheese lover. I might like to make a derivative recipe substituting home made broth for half the cheese and leave half the butternut in chunks. Also I’ll sub in bacon since prosciutto is so expensive.
Hey Peter,
Thanks so much for trying this recipe and sharing your feedback, sorry to hear you didn’t love it. Let me know if you make again to your liking! xx
Very tasty but, don’t think the Gouda really added anything (besides very nice melty cheese strings) might try again with a stronger cheese. The herb amounts sounded extreme but were excellent, also added some fried sage for topping. Only had two slices of prosciutto so sliced them thin for sprinkling.
Hi Katie,
Thanks so much for making this recipe and your comment! Love to hear it was enjoyed! Have a great week! xx
Have not even put it together yet and already tastes delicious! Definitely will be a favorite!
Hi Ginger,
Fantastic!! Thanks for trying this recipe and your comment, love to hear it turned out well! Happy New Year! xx
fantastic recipe, so flavorful- but I’d recommend omitting the ricotta cheese and just using gouda and parmesan!
Hi there,
Awesome! Thanks so much for giving this recipe a try, so glad to hear it was a hit!🎄🎁☃️ xxT
Delicious! I absolutely relish the opportunity to explore new culinary creations like this one. One tip I would share is to carefully measure your two cups of squash. I made the mistake of eyeballing it, which resulted in a slightly sweeter dish than intended, likely because I ended up using more squash than the recipe called for. The combination of sage, rosemary, and thyme was nothing short of extraordinary, creating a beautifully aromatic profile that elevated the dish. And let me emphasize that the addition of prosciutto is absolutely essential! I can envision serving this delightful preparation as a side dish alongside perfectly seared scallops. It would make for a truly delectable meal. Yum!
Hi Nicole,
Amazing! Love to hear you enjoyed this recipe, thanks for making it and your comment! Hope you had a great Thanksgiving! xx
I think all the reviews are suspect. I made this exactly as written and it was gloppy and bland. I was suspect about adding the ricotta because it doesn’t melt into a sauce and I was right. This recipe had some interesting ideas but the ricotta just made it gloppy despite adding a cup of pasta water. Also it dumbs down all the other flavors that you build especially the herbs and brown butter. Not sure the Gouda added anything either. Without the ricotta and Gouda I think this could have been interesting. The crispy prosciutto was a good idea. But the ricotta definitely ruined it.
This is FABULOUS!! It tricks my brain into being the BEST Mac and cheese I’ve ever had. My 27yo asked if there was more Mac and cheese left over. lol. I’m not alone.
Lol thank you so much, Kate:) Love to hear this!!
This is a quick evening dinner! This time, I added garbanzo beans to the roasting pan in the last 10 minutes. I shook the pan to coat them with all the yummy goodness, then roasted them with the bacon and squash and added them to the pasta. It was a fun addition.
Thanks so much, Kym:) I’m so glad to hear this recipe turned out nicely and appreciate you making it! XxT
Absolutely delicious! Had to come up with something for my many butternut squashes and this is an amazing recipe , tastes fantastic!
Hi Annie,
So glad to hear this! Thank you so much for trying this dish and your comment! Have a nice November! xx
This is my husband’s favorite “special” dish I make for him. I top it with scallops it’s absolutely delicious. Thank you for sharing this recipe!
Hey Morgan,
Happy Monday! Thank you so much for making this recipe so often and your feedback, so glad to hear it always turns out well! Happy Halloween week! 🎃
Scallops! This is exactly what I was thinking!
It’s the perfect time of year for fall recipes in NY! I knew just where to find one. You blew it out of the park with this one! It’s sooooo good. The leftovers tasted even better.
Hey Amanda,
Aww, thanks so much:) I’m so glad to hear you enjoyed this dish, thanks for making it! xT
Incredible! I’ve made it twice. The second time I forgot the Gouda! Darn. We’ll see how it turns out!
Thanks so much for making this recipe, Katie! Love to hear you have been enjoying it! xT
Love this recipe! The roasted garlic really adds depth to the flavor of the sauce. Like a couple other commenters, I needed a lot more pasta water to thin the sauce; I added 1 cup to the food processor with the roasted squash, garlic, and herbs so that the mixture could be more easily pureed, and then I later added another 3/4 to a full cup to the pan to thin the sauce so that it would coat the pasta. The end result was absolutely delicious! Perfect for a cozy fall evening 😊!
Forgot the stars! 🙃
Thanks again, Annie:)
Hey Annie,
Amazing! Thanks so much for trying this dish and your feedback, so glad to hear it turned out well for you! xT
Great fall pasta! Added a little lemon zest on top and it was perfect
Hey Claire,
Wonderful! So glad to hear this dish turned out well for you, thanks for making it! Have a great fall weekend! xT
SOOO Delicious- even my veggie fearing hubby and younger kids asked for seconds!
Perfect food for a colder fall day- I changed a few ingredients due to said bad weather (pajama weather- no way was I heading to the store). Added 6 slices of peppery bacon, fresh thyme and rosemary to the squash for roasting. No parmesan cheese but had pecorino on it- freshly grated and sooo good! Make this tonight. You won’t regret it.
Hey Shannon,
Yay! So glad to hear this dish turned out well for you, thanks for trying it! Have a great day! Xx