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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.
Do you think you could substitute pumpkin for butternut squash? We live in germany and I can’t find squash anywhere!
Hey Laura,
Sure, that should work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
After two of my neighbors posted rave reviews about this (one with young children, one with teens), I figured it was time to try it! Absolutely delicious!
Hey Megan,
Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan
This is just another one of your excellent recipes!! My family loved it and I’m definitely going to make it again. Thank you so much!! Ps. I bought 2 of your books. Love them so much ♥️
Hey Carole,
Fantastic! I love to hear that this recipe was a winner, thanks so much for giving it a try! Have a great weekend:) xxT
This recipe is fantastic! I subbed sun dried tomatoes for prosciutto and added more pasta water to thin the sauce like some people recommended. Came out perfectly and had zero leftovers! Yum!!!
Hey Rica,
Fantastic! Love hearing that this recipe was enjoyed, thanks for giving it a try! xTieghan
This is so yummy. Made it wide in back to back weeks. Approved by my toddlers too!
Hi Jessica,
Awesome! Love to hear that you liked the recipe, thanks a bunch for trying it out! Happy Holidays! xx
Obsessed with this dish! I had never made butternut squash before trying this and now I’m buying a butternut squash every time I go to the store! Easy and delicious and my family loves it too!
Hi Kelly,
Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! Happy Holidays! xTieghan
This was good but a bit time consuming for me and my pasta seemed so soak up all the sauce. It turned out a bit dryer than I wanted.
Thanks for giving the recipe a Julia, sorry you didn’t love it! xTieghan
It’s a cracking dish Thank you
Hi Brian,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Happy Holidays! xT
This was really really good. Definitely rich; could use a squeeze of lemon juice but otherwise excellent. Will be adding this to my dinner rotation.
Hey Wendy,
I love to hear that this recipe worked out for you, thanks a bunch for giving it a try! xTieghan
made this and it’s so delicious!! I didnt add the gouda to make it a little lighter and its still so creamy and delicious, also didn’t have rosemary or thyme so I just used sage but the flavors were still amazing looking forward to making it again
Hey Kristen,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed!❄️ xTieghan
I love this recipe and have made it 3 times! I use frozen butternut squash which works great. I’ve switched up the meat and have used chicken and Italian sausage.
Hey Emily,
Wonderful! Love to hear that this recipe was a hit, thanks for making it! Have the best week:) xTieghan
Saw on IG and had to make it! Delicious! Omitted the prosciutto and added chicken instead for more protein.
Hey Trish,
Happy Sunday! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xTieghan
I made this and am for sure adding this to my “fav recipes” box! It was so good! So creamy, so cheesy, and the flavors of the herbs, sauce, and prosciutto were so amazing! This was the first Half Baked Harvest recipe I ever made after I saw her make it on her IG stories and what made me try more recipes!
Hey Megan,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend❄️ xTieghan
I really loved this pasta so much!! I’ve made it for friends twice, family once, and I’m about to make it for my 4th time and I’m telling you this is one of those recipes that gets better every time I make it! And I mean it’s a creamy pasta, seriously what could go wrong?? Tieghan did an amazing job with this one. Seriously, try this recipe!
Hey Bri,
Happy Friday! I am thrilled to hear that this recipe was enjoyed, thanks to much for giving it a try!! xTieghan
Absolutely delicious!!!!!!
Hi Sophie,
Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
Made this tonight and wow was it good! The flavors are great and was loved by even my picky 2 year old.
Hi Lindsey,
I love to hear that you enjoyed this recipe, thanks a lot for giving it a try! xTieghan
This the best sh*t I ever had. I don’t even like squash but this recipe is bussin. Would recommend 10/10
Hi Bella,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan