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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).
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.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This was yummy! It was quite “herby” although added great flavor, ut was a bit too overpowering for me (I would cut back on some of the herbs next time). However, I think that is because I didn’t use prosciutto. I used turkey bacon as a replacement (I don’t eat red meat) and each bite with a piece of that balanced out the flavor much more and the herbs didn’t overpower. So, I’m guessing with the prosciutto more pronounced it would do the same overall. I love how this was creamy without adding any milk or cream to it!
Hey! Thanks SO much for trying out this recipe, I hope you loved it! xxTieghan
I loved this recipe. Pretty easy too. I did roast 1/2 an onion along with everything else. I have a double recipe and can’t wait for the leftovers.
Hey! Thanks so much for trying out this recipe! I’m so happy you loved it 🙂 xxTieghan
Can I freeze the squash mixture before the last step of making the pasta?
Hi there! Yes, that should work just fine 🙂 xTieghan
Made this for dinner tonight and it was absolutely delicious! The crispy prosciutto and creamy flavorful garlicky herby pasta sauce was perfect for a chilly fall evening. Will 100% make again.
Hey there! Thank you for trying out this recipe, I’m so happy to hear you enjoyed it! 🙂 xTieghan
Hello,
You don’t specify what to do with the garlic before roasting it with the squash. Is it supposed to be roasted whole? The photo you have shows the garlic is whole as a bulb. But you also say to toss it with the squash. Can you clarify? I’m making it now! 🙂
Hi Veronica! The garlic is added in step 3 and roasted whole as a bulb! 🙂 xTieghan
Made this for dinner tonight. Turned out perfectly! Loved it!
Hi Melissa! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! 🙂 xTieghan
Delicious!
Made it vegan by using unflavored unsweetened coconut yogurt and nutritional yeast instead of the cheeses. Only had a very small butternut squash so I supplemented with a couple of sunchokes (added awesome nuttiness). Served over baby bok choy. Will be making this again for sure. Huge hit with the fam 😉
Hi Rosemary! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! 🙂 xTieghan
This is INCREDIBLE!!!! I didn’t have prosciutto so I used bacon instead and it worked great! I also had some mushrooms that I needed to use so I added them to the butter and herbs and let them sizzle a little before adding the sauce. I will 100% be making this again!! Thanks Tieghan!
Thank you so much Ellie! 🙂 xTieghan
Made this for dinner this evening and it was absolutely delicious! I LOVE the flavor of all the fresh herbs paired with the creaminess of the pasta and the saltiness of the crispy prosciutto. My entire family devoured it. Definitely a favorite!
This was SO good. I didn’t have enough prosciutto so I also used coppa and it worked great. Also added some saute’d swiss chard on the side and everyone loved it. Will make again!
Holy smoke this one is a keeper! I added an apple to the squash, I used goat cheese, instead of ricotta, made my own pasta! Hands down best half baked harvest recipe I have made! Love it!
Hey there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! xTieghan
I made this last night for dinner and it was absolutely delicious!
Added mushrooms and a little red onion….and served a mixed green salad on the side…
We felt like we had dinned out a fine restaurant it was so good ?
Hi there! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! ? xTieghan
You need to stop what you’re doing and make this recipe immediately. This recipe changed my life. I have made it 3 times this week since discovering it, including 2 times for the fam who are equally obsessed. Made it with ground italian sausage this last time and it was delicious with that as well. Would also be a great addition to the holiday menu. 10/10 recommend 🙂
Hey Jessica! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! ? xTieghan
Can I use delicata squash?
I haven’t tried this recipe with that, but it should work fine! xTieghan
Made this for dinner tonight and it was so delicious. The prosciutto on top add the perfect crisp to this creamy pasta. Will definitely be making this again! Thanks for the great recipe!