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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).
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.
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.
SO SO GOOD!!!! Enjoyed every bite and this will most definitely be a new fav. Thanks for the recipe!
Hey Bodil,
Awesome! Thanks so much for trying this recipe and your feedback, so glad it turned out well! Xx
Made this dish tonight and it was such a success. Didn’t have Gouda so used jalapeños havarti. My husband said this is the best one so far! Highly recommend!
Thanks so much Cindy!! Love to hear that this dish turned out well for you and I appreciate you making it:) xT
Really excellent even though we had to eat by step four. It was still absolutely delicious with the simple butternut squash herb puree sans gouda.
Hi Cammie,
Awesome!! Thanks a lot for trying this recipe and your feedback! Love to hear that it was enjoyed! xT
I didn’t have ricotta so I substituted cream cheese. Wasn’t as healthy, but it worked well and my husband and I both loved it! Definitely saving this recipe.
So glad you enjoyed this recipe Andrea! xT
I just made this and it was delicious!!! I couldn’t get a butternut squash so I used yams instead and it was so so good!! Thank you for all your delicious recipes.
Hi Leslie! Thank you so much for trying out the recipe! So glad you’re enjoying it! xT
Made just as written and so so good!
So happy to hear you enjoyed this recipe! Thanks for giving it a try! 🙂 xT
–Loved this recipe! I realized I didn’t have ricotta and ended up using whipping cream. It turned out delicious. Next time, though, I’ll be sure to have ricotta!
Hi Kimberley,
That’s fantastic to hear! Thanks for trying this dish and your comment, love that it was enjoyed! xT
Hi, if I don’t have fresh rosemary and thyme, can I use dried? What’s the ratio?
Hi Nikki,
Sure, that would be okay for you to do! You’ll want to use 2 teaspoons of each:) I hope you love this dish! xx
Love this recipe and will be putting it on repeat!! Was especially easy because I was able to get pre-cubed butternut squash from my grocery. It has just enough cheese to make it rich and satisfying, but not too much to make you feel guilty, and delicious, light fall flavors. Note: I pulled 2 cups of pasta water and ended up using all of it to keep things from getting too dry, mainly for the leftovers at the end. Your climate will most likely impact how much you’ll want, so you may want to pull extra to set aside and have on hand in case you need it!
Hey Julie,
Happy Sunday!!🍂 Thanks a bunch for making this recipe and your review, so glad it was enjoyed:) xx
Delicious! Made with mix of squash and sweet potato (as didn’t buy enough squash!). Worked perfectly, a tasty warming dinner in rainy London. Thanks Tieghan 😊
Hi Helen! Thank you so much for giving this recipe a try! Hope you’re having a great Halloween weekend! 🙂 xT