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
This pasta is super delicious and creamy! I could not stop eating it :)!
Hey! Thanks so much for giving this recipe a try, I hope you loved it! Happy Halloween Weekend! xTieghan
I made this last night and absolutely loved it! I thought the texture and consistency of the sauce was great, it coated the noodles really well. the crispy prosciutto is a nice touch and it’s a very easy dish to make, but definitely doesn’t taste like it was easy. We have leftovers and I cannot wait to enjoy them again today 🙂
Hey Karly! Thanks so much for trying out this recipe, I’m so happy you enjoyed it! Happy Halloween ? xTieghan
I want to make this but reading about the strange texture below has me hesitant. How do you avoid that or is it part of the dish?
Hi there! Make sure you are adding enough liquid to make the sauce creamy, and also make sure you blend it long enough! xTieghan
This dish was excellent and approachable. Great for a cozy fall dinner. My first time cooking butternut squash! 🙂
Hey! I’m so happy to hear you enjoyed this recipe! Thanks for trying it out and Happy Halloween! xTieghan
The texture was strange due to the squash, kind of like a mashed potato sauce? The flavors were great though. Don’t think I’ll make it again:-(
Oh no I’m so sorry about that! Thanks for the feedback, I really appreciate it xTieghan
You show a photo of a garlic head, and you don’t say whether to peel the garlic. I’d be afraid to leave the squash in the oven that long. It’s done in 20 minutes. You don’t say what to do with the sun dried tomatoes. They turn black pretty quickly in the ice.
Hi Scooter, I’m so sorry for the confusion! For this recipe, I sliced off the top and roasted the whole head of garlic whole with the butternut squash and prosciutto. The recipe doesn’t call for sun dried tomatoes, but if you wanted a meat free option I would top the pasta with sun dried tomatoes instead of prosciutto! So sorry again for the confusion! xTieghan
Found the sauce to be too think otherwise very good flavor !
Hey Laura! Thanks so much! xTieghan
Hi! I’d love to make this but we are lactose intolerant. We can eat butter due to its low lactose content, but not cheese. Do you have any ideas for ricotta substitutes in this recipe? Thanks a bunch! 🙂
Hi there! I would maybe use some dairy free yogurt or coconut cream! xTieghan
I made this last night, and I have to say, it was a fail for me. The flavors were quite good, but this needs A LOT more water to get a “sauce” out of the butternut squash and ricotta mixture. Even after adding more water, it still wouldn’t thin out, and results in a very thick and glue glob of pasta. 🙁
Hey Nadia, I’m so sorry about that! Thanks for the feedback, I really appreciate it! xTieghan
Very simple but tasty! I will definitely make again?
Hey Gina, Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
This pasta was AMAZING!!! I used some Bear Canadian Bacon and had Gruyere on hand, it was perfect!!!!
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
OMG! This was delicious! It was the fall recipe that I needed to close out October! I made this vegetarian by removing the prosciutto, and instead of the Gouda I doubled the parm! This is AMAZING! I topped mine with some sautéed cubes of butternut squash as well! Definitely going on the rotation!
Hey Lacey, Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
Made it! Was delicious!
Happy Thursday! So glad this recipe was enjoyed and thanks for making it! xTieghan
This was good, but I probably should’ve thinned the sauce even more.
Roasting vegetables smelled delicious!
Thinking baby spinach would be a good addition to lighten it up.
Hey Grace! Thanks for the feedback, I really appreciate it 🙂 xTieghan
Hi, is there something I can use instead of ricotta? This dish looks delicious and I wolud love to make it, but I have slight allergy to milk and should avoid cheeses like this
Hey there! I would maybe try using coconut milk instead but just don’t add as much so you can keep a thicker sauce consistency! xTieghan
Thank you, i’ll definitely try coconut milk! 🙂
I just made this and it was so delicious! Will definitely make again!
Thanks so much! xTieghan