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.
Unfortunately this one didn’t work out for me. My squash ratio was off and I didn’t thin the sauce enough. It was like trying to toss spaghetti in mashed potato. We ate what we could but it was so heavy. My friend’s 500lb pig enjoyed the rest, so it didn’t exactly go to waste. Oink.
Hey Katie,
So sorry this recipe was not enjoyed, please let me know if I can help in anyway. Thanks for giving it a try! xTieghan
Could I freeze any sauce? If so how long? Thank you!!
Hey there,
Sure, you could freeze your sauce for up to 3 months. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hi, what could you replace the ricotta with (it can still be dairy, we just don’t have any ricotta and live too far away from town to pop to shops to get some!) I have evaporated milk, cream, vanilla yogurt, normal milk, or coconut cream as other options? Thanks!
Thanks for asking! I just came on to the thread to see about a replacement (husband can’t eat ricotta).
Hey Dana,
You will want to use something with a similar consistency to the ricotta, I would say plain greek yogurt or mascarpone. Please let me know if you have any other questions. xTieghan
AMAZING
Used a honeynut squash and it made the most amazing creamy sauce. I highly recommend this recipe!!!
Hey Olivia,
I am thrilled that you enjoyed this recipe, thanks a lot for giving it a try. I hope you have an amazing week! xTieghan
Made this today. Absolutely delicious. I tasted the sauce before adding the parm and Gouda and the sauce was perfect and flavorful. I did end up adding the cheese. I liked it better without the cheese. Which is a statement I have never made. Fantastic dish
Thank you so much, I’m so glad you enjoyed this recipe! Happy Monday ? xTieghan
I really loved how easy this was to make! Butternut squash and herbs were great, and very subtle. Prosciutto was an “icing on a cake”!
Thank you so much for giving this recipe a try, I’m so happy to hear it was enjoyed! 🙂 xTieghan
This recipe was so easy and super delicious! A beautiful fall dish I will def be making again.
Thanks again Tieghan!!
I’m looking forward to trying this! My family and I are looking for some healthy recipes and yours always look so good! I was wondering if you could substitute spaghetti squash for the noodles? Not sure if that would be too much squash or not ? thanks!
Hope you love this recipe! Yes, you can definitely sub spaghetti squash if you’d like! 🙂 xTieghan
Thanks! I tried it with regular noodles and it was great! Maybe I’ll try the spaghetti squash next time
Oh. So. Good. I’ve been wanting some new ways to cook butternut squash. I’m very novice at cooking with it. I made this tonight and IT. WAS. A. HIT. It was so good. And once I gathered the ingredients it was pretty darn simple. My grocery order substituted frozen butternut squash for fresh but it still worked. It took the same amount of time to cook as the prosciutto. Next time I’ll add a tad more pasta water to thin it out even more. But I WILL make this again.
My mistake, it’s Roasted prosciutto in the dish, and not sun-dried tomatoes. I’ll definitely be making this dish
Hope you enjoy! 🙂 xxTieghan
This recipe is so good! I love making seasonal recipes and we have been eating so much butternut squash this fall. I will definitely be making this again!
(side note for other readers: I didn’t use sage or rosemary because I didn’t have it on hand & I made meatballs to serve with instead of prosciutto. Still so delicious!)
Thanks so much! Sounds like it turned out amazing! xxTieghan
You can see sun dried tomatoes in the picture, but not included in your recipe??
In the blog post she mentioned using sun dried tomatoes for a vegetarian option!
Hi there! I used them to top the pasta with, and you can also use if you don’t want to use prosciutto! xxTieghan
I changed the recipe just a tiny bit….
Roasted the garlic, prosciutto and butternut squash. Served as side topped with grated parmesan cheese.
So goood
Hey there! Thanks so much for trying out this recipe, I’m so glad it was enjoyed 🙂 xxTieghan
Do you add the sundried tomatoes with the bake and then puree?
Hi there! No, I top with sun dried tomatoes! 🙂 xxTieghan
So good, and easy!!!