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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.
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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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
OMG. Eating this now and had to post how phenomenal it was. I made a few adjustments for myself and I can’t wait to make this again.
In lieu of butternut squash, I used pumpkin (easier to find in Puerto Rico) and roasted it a day ahead in my Air fryer with great results. The store was out of ricotta so I used about 1/4 cup of yogurt and a handful of pine nuts for the purée. I probably used closer to 1.5 cups of the starchy water and while it probably didn’t need any cheese I only added about 1/4 cup of a white shredded cheese.
Truly delicious, as always. Sharing with everyone I know!
Hi Alexa! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! ? xTieghan
We loved it! Do you have any experience with making a large amount of this sauce and freezing it?
Hi Hannah! Thanks so much for trying out this recipe! I haven’t tried that, but it should work fine! xTieghan
This dish is delicious and perfect for a fall evening! The herbs and garlic give the sauce so much flavor.. we will definitely be making again soon!
Thanks for another favorite!!
Hi there! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! 🙂 xTieghan
Can I make the sauce a day ahead?
Hey there! Yes, that should be just fine! xTieghan
Might be my favorite recipe yet! Absolutely delicious!
Hey Katherine! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! ? xTieghan
The garlic makes this just luscious! Wonderful recipe! I made this tonight and my family loved it!
Hey Melissa! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! ? xTieghan
This dish is as delicious as it looks! It was such a unique and delicious fall meal. Thank you for a wonderful recipe! It will be a fall staple around our house from now on!
Hey Katie! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! ? xTieghan
This is simply amazing and such a comfort food taste. Not too hard to make and the perfect pre trick or treat meal
Hey there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! ? xTieghan
This pasta dish calls to me. ? I can’t wait to make it. I’m wondering though where you got those beautiful blue bowls. I’ve been wanting to get some like them, and yours match my kitchen perfectly.
Hey Jessica! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! ? xTieghan
This was amazing. I made it last night. I halved the recipe which is what I often do the first time I make something. I should have doubled it!!! A perfect combination with the fresh herbs and cheeses and that yummy squash! Thank you!
Hey Laurie! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! 🙂 xTieghan
Absolutely delicious but used bacon instead of prosciutto and my ricotta was spoiled so I had to improvise, so used half and half and Asiago laughing cow cheese. I also used extra pasta water but I think that’s because I made it differently. This recipe reminded me of a side dish we had at many Thanksgiving dinners and can’t wait to do it again but the right way, lol.
Hey Tara! Thanks so much for trying out this recipe, I hope you loved it! Have a great week ? xTieghan
This is the first HBH recipe I’ve ever made and it was ABSOLUTELY delicious. My family loved it and my husband asked for it to be on our regular (cold weather) dinner rotation. Thank you so much for such an amazing and fairly easy meal!
Hey Tiffeny! Thanks so much for trying out this recipe, I hope you loved it! Have a great week ? xTieghan
So good! Elevated, modern comfort food. I definitely needed the whole cup of reserved pasta water and would increase it to 1.5c next time. Thank you for yet another delicious meal!
Hey! Thanks so much for trying out this recipe, I hope you loved it! Have a great week ? xTieghan
I usually love everything here. Tonight not a fan of this. Will use left over for new dish, perhaps a soup
Hey Shelly, I’m so sorry this recipe was not enjoyed! Is there anything you did differently? xTieghan
Delicious ? very hearty. Zucchini noodles might make it a little lighter, but very yummy