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).
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.
I love this so much. Made it this morning. Can’t wait to eat it for supper.
Hey Mairead,
Perfect!! Thanks so much for making this dish and sharing your comment, so glad it was a hit! Have a great weekend:)
I really love a lot of recipes here but this one might be my favorite. I don’t substitute anything it’s perfection as is. I’m not sure I ate much if any butternut squash prior to this but I decided to try something that could easily be vegetarian for my son’s girlfriend (I just leave the prosciutto off hers- she isnt picky about it all being cooked together) and now I make it regularly.
Hey Colleen,
Happy Friday!! Thanks so much for making this recipe and your comment, I love to hear that it turned out well for you! ❄️
Could this sauce be canned and stored? (The squash, garlic, and ricotta mixture?).
Hey Becky,
I’ve never tried this, but you could give it a go! Let me know if you have any other questions! xT
Very easy and very good. Made a few substitutions because of what I had on hand. Subbed garlic hummus for ricotta, used spicy salami instead of prosciutto. Did not have any Gouda on hand but added extra parm. Will make this again for sure!
Hey Hannah,
Happy New Year!🎆🎈 I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! xx
I subbed lentil protein heavy cream for ricotta because of dairy sensitivity issues. This dish was good but it is missing some sweetness. Probably from the ricotta. I’d like to see a vegan version of this recipe. Next time I would make more butternut squash and set aside so it can be added to the pasta for texture.
Hey Robert,
Happy Wednesday!!🎇 I am delighted to hear that this recipe was enjoyed and appreciate you making it! xx
Amazing! I didn’t have ricotta but subbed in 70g of goat cheese with a couple tablespoons of sour cream and it was soooo good, and so easy! Will certainly be adding to the rotation!
Hey Shayna,
Happy Monday!!☃️ I truly appreciate you making this recipe and sharing your review, so glad it was enjoyed! xT
Truly my favorite recipe I’ve ever made. Love the sweetness of the butternut squash along with the saltiness of the prosciutto. Super easy too!!
I meant to add 5 stars!
Thanks again Catherine:)
Hey Catherine,
Wonderful!!🎄 I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xx
Super delish! My man who is weary of winter squash was ready for seconds. Used bucatini and followed recipe elsewhere. Can’t wait to do again. Thank you!
Happy wintertime 💛
Hey Resa,
Happy Wednesday! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xxT
This was a family approved recipe. Served with some roasted brussle sprouts for extra fall feel.
Hey Stefanie,
Happy Monday!! So glad to hear that this recipe was a winner, thanks for giving it a go! xT
Very easy and delicious for a weeknight. Ended up being a little sweet due in part to the ricotta but would absolutely make again!… with more cheese!
Hey Caitlin,
Happy Sunday!🌾🌽 I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
Planning on making this for a couple Thanksgiving dinners. I’m wondering if mushrooms and/or zucchini would go well with the flavor profile? If you think they would when would you put those in?
Hey Kody,
Sure, you could mix some mushrooms into the sauce. Let me know if you give this recipe a try, I hope you love it! xx
This was delicious and oh so easy! Will definitely be adding to our fall dinner repertoire. I made without prosciutto and didn’t miss it.
Hey Hannah,
I truly appreciate you giving this recipe a try and sharing your feedback, love to hear that it was enjoyed!❄️ xx
Can this be frozen?
Loved this recipe and want to make it again but am wondering if it’s freezer-friendly.
When I made it, I subbed bacon for prosciutto and it was delicious!
Hey Aly,
Happy Tuesday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it turned out tasty for you! I would just freeze the sauce:) xT
Who would’ve thought that butternut squash could make such a hearty pasta dish? Not me, and was I wrong! This recipe was delicious, full of flavor and filling. It was also a great was to incorporate meatless (minimal) dinners into our rotation. My husband stopped eating pork so I ended up subbing the prosciutto with turkey bacon that I crisped up whole roasting the squash. This dish will definitely be on repeat in our kitchen!
Hey Shareka,
Awesome!! 🍂 I love to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx
This recipe was amazing, and the kids and hubs loved it too, so that’s an extra plus! I used bacon (just cooked it separately) instead of prosciutto and cooked down the squash with the garlic and herbs in the crockpot. So yummy.
Hey Colleen,
Awesome!! 🍂 I love to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx