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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.
Hi Tieghan! Could I prep any of this day before? Thank you, looking forward to trying it!
Hey Emma,
Yes, I would make through step 3 and then finish the recipe the following day. Please let me know if you have any other questions!
Need clarification on something: you roast the prosciutto with the squash but then separate it out so it does no go in the blender with the squash and garlic?
Hi Pam,
Yes, that is correct:) Please let me know if you have any other questions! xx
The sauce was super flavorful but the pasta was not necessary. I’d make this again but use the puree as a side dish instead of adding it to the pasta.
Hi Allison,
Thanks for making this recipe and sharing your feedback, sorry to hear you didn’t enjoy the pasta! xT
Has anyone meal prepped this to reheat in the microwave? Curious how the reheat would be.
OMG! This is so full of flavor and so easy! Thank you so much for sharing this recipe, it’s a fan favorite here! Delicious and creamy
Hey Jenna,
Happy Monday!! 👻 I am so glad this recipe was tasty for you, thanks a lot for trying it out! xT
Delicious! Absolutely a new staple for us, and so perfect for fall. Thank you as always!
Thanks so much Lauren!! So glad to hear that this recipe was a hit, thanks for making it! xx
I made this recipe. It was so delicious. I will be making it again real soon.
Hi Mairead,
Happy Monday!! 👻 I am so glad this recipe was tasty for you, thanks a lot for trying it out! xT
This looks amazing! Do you think the sauce would freeze okay for future use? I have a ton of squash so thinking about making extra sauce to save for later this winter. Excited to try it!
Hey Becca,
Thanks so much!! Sure, I think this would be just fine to freeze!! Let me know if you have any other questions! xT
I noticed that the recipe as written has evoo, but in the directions you mention using butter, does it matter which you use?
Hey Kristen,
You are going to use olive oil in step 2 and butter in step 5. Please let me know if you have any other questions, I hope you love the recipe! xx
My prosciutto was extremely salty after it crisped up. I am wondering if cooking off the fat concentrated the intensity of the salt? Other than that, this recipe was delicious!
Hey Eli,
Thanks so much for giving this recipe a try!! Prosciutto is a naturally salty meat, so sorry about that!! Please let me know if I can help at all! xx
Great recipe! Added roasted brussel sprouts, mushrooms and extra chunks of butternut squash and it turned out delicious!
Hey Kimberly,
Wonderful!! I am thrilled to hear that this recipe was a hit, thanks so much for making it! Hope you’re off to a great Monday! xT
SO GOOD. And so easy to make honestly. My husband and 2 year old LOVED IT. I had to sub whole fat Greek yogurt for ricotta because I forgot to get ricotta from the store, and it ended up still turning out delicious. Can’t wait to make it again!
Hey Christine,
Perfect! I love to hear that this recipe was a hit, thanks so much for trying it out! Happy Friday! 👻
Came out perfect. Added caramelized onions and mushrooms.
Awesome!! Thanks so much Brianna!!
Just made this tonight and it is so damn good! Perfect cozy flavors for fall! I did roast broccoli with it and it was delish.
Hey Haley,
Happy Friday!👻 Thanks a bunch for giving this recipe a try and sharing your review! I love to hear that it was enjoyed! xT
This looks amazing! You suggested substituting sun dried tomatoes for the prosciutto. Would you still bake them with the squash or add them later?
Hey Kara,
I would add the sun dried tomatoes in step 6. I hope this recipe turns out amazing for you, please let me know if you give it a try! xx
Goodness I made this tonight and it was fantastic. I subbed half the pasta for heart of palm pasta and it held and clung so perfectly to the noodles. Much love from Texas.
Hey Linsey,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it! xT
So creamy! I used this recipe using chickpea pasta to cover up the weird texture, so delicious. I
Thanks so much for making this dish May!! I love to hear that it was enjoyed! Happy Thursday! xT
Wow! This is so far my most favorite of your recipes! Had to improvise with herbs as I couldn’t find fresh and definitely will add more prosciutto next time too! Thank you so much – it’s simply delicious.
Hey Jann,
Awesome!!🤩 I truly appreciate you making this recipe and sharing your review and love to hear that it was a hit! xTieghan