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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.
Can you prepare the non-noodle ingredients in advance, then reheat when the pasta is done, maybe the next day?
Hi Patty,
Sure, that should be just fine to do! I hope you love the recipe, please let me know if you give it a try! xTieghan
This was so filling and yummy I did all but noodles in my IP and added more cheeses, some spinach I had to use and mushrooms.
Hey Holly,
Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan
I would give this 5 stars, but I thought all the cheese was kind of killed it.
I couldn’t taste all the delicious herbs and roasted garlic, and the sauce became way too thick, even with the pasta water.
Next time I will leave the cheese out, and just grate a little parmesan to finish.
Thanks so much for giving the recipe a try Joani!! xTieghan
This was the most unique way to use butternut squash and now one of my favorite recipes! I subbed gluten free pasta and dairy free cheese due to allergies but it was amazing! I didn’t tell anyone it was dairy free and it was still devoured. I even added some roasted broclini for some added color and to get more veggies in. The crispy prosciutto was the best topping! Thanks for sharing!
Hey Kara,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan
What df cheese did you use?
We made this for supper last night and loved it so much we had the leftovers for breakfast! So hearty with so much flavour. Those prosciutto bits really add something extra also.
Hey Lisa,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan
I have made this twice now with both sundried tomatos and prosciutto. Also used a pie pumpkin instead of butternut squash and fresh made linguini. Excellent!
Hey Sara,
Happy Sunday! Love to hear that this recipe was enjoyed, thanks a bunch for trying it out! xTieghan
I made this recipe and it turned out exactly like the photo! I had to purée the sauce in a nutribullet since I don’t have a blender or food processor. It was delicious and easy! I will definitely make this again. The leftovers were delicious too! Thank you!!!
Forgot to leave a rating – 5 stars!!!
Thanks again Laura!
Hey Laura,
Happy Sunday! Love to hear that this recipe was enjoyed, thanks a bunch for trying it out! xTieghan
This was absolutely delicious!! I roasted Brussels with a variety of mushrooms and added them on the top! Sooo good!
Hey Breanna,
Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan
I followed this to a T, but used GF pasta and I left the prosciutto out… WOW this is beyond good!!! My fiancé went back for thirds. I didn’t sub for sun-dried tomatoes but I absolutely will next time, I know that will only elevate it even further. Such a great and comfy dish, thank you!!!!
Hey there,
Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan
This is the BEST thing I’ve ever had. So delicious, so perfect, so cozy. And the prosciutto adds a great salty crunch. I’m going to add this to our thanksgiving feat. Thank you Tieghan!!
Hey Jozette,
Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan
My cousin gave me a few butternut squash from her garden, and i was looking for a new way to try it. THIS. This pasta is so tasty. I probably added kore pasta water than recommended, just to thin the sauce out a little more. But, oh my goodness, so good. By the looks of it you’d think it would be one of those super heavy pasta meals, but it was light…. We didn’t feel like couch potatoes after eating it! Haha! Our kids loved it too. Next time i may add extra prosciutto and roasted garlic. Thanks for the tasty recipe!
Hey Jessica,
Wonderful! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! xTieghan
Just made this pasta for the first time tonight & me & my boyfriend ate the entire bowl!! So delicious, sweet & savory & amazing flavors!!
Hey Ciara,
Wonderful! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! xTieghan
The flavors in this were so great! I’ve tried other butternut pastas in the past only to find mine turn out bland, but this one was super flavorful and delicious! I used the vegan kite hill ricotta and it was still excellent. Thanks for another great one 🙂
Hi Abby,
Wonderful! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! xTieghan
I haven’t tried it yet, I’m kind of afraid of the amount of garlic. My tastebuds are very sensitive to It but my husband loves it.
This was a yummy warm fall meal with all my favorite spices! I substituted burrata for ricotta because it was all I could find a small farm store (it worked really well!) and I used some cheddar in addition to parmesan and gouda because I wanted to use up what I had leftover from a meal last week. This was very filling! I get tired of having red sauce with pasta all the time, so this was a nice way to switch it up but still get to eat pasta.
Hey Lyndsay,
Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan
Made this last night and it was lovely. Would recommend reserving at least 1.5 cups water to thin – that’s about what I used and maybe could have used a smidge more. I did also use some to help my blender along since I don’t have a food processor. I wasn’t sure about the proscuitto not burning before the squash cooked through, but I cut it relatively small and it worked out great. Will make again!
Hey Chelsea,
Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan