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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.

Creamy Roasted Garlic Butternut Squash Pasta |

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).

Creamy Roasted Garlic Butternut Squash Pasta |

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.

Creamy Roasted Garlic Butternut Squash Pasta |

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.

Creamy Roasted Garlic Butternut Squash Pasta |

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.

Creamy Roasted Garlic Butternut Squash Pasta |

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

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Calories Per Serving: 440 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Watch the How-To Reel



  • 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.
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Creamy Roasted Garlic Butternut Squash Pasta |

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  1. 5 stars
    Made this as a vegetarian version tonight and loved it! I’ve made other butternut squash pasta recipes that are just too rich, but this one was nicely balanced . What I did to make it easier, is that in the fall, I buy up butternut squash when they are on sale, slice them in half lengthwise, and roast 6-8 of them. Much easier to cube after roasting, and then I freeze it for soups, lasagne, and curries in the winter. As I had some left, it was easy to thaw, added some roasted garlic that I also freeze, and the rest was fast. I added 1/2 onion, and as I was out of ricotta, blended it with some whipping cream instead. I love sage with butternut squash and thankfully I had gouda on hand! We served it with gluten free pasta, and a salad. Delicious! Thanks for the recipe!

    1. Hi Marlene,
      Awesome!! I am so glad to hear that this recipe was enjoyed! Thanks for making it and sharing your feedback:) Thanks for sharing what works well for you! xx

    1. Hi Melissa,
      Thanks so much for your comment and sharing your feedback! I love to hear that this recipe was a hit and thanks for making it! xTieghan

  2. How does this recipe hold up if making it ahead of time? Where would be the best stopping point in preparation ahead of time (i.e. just making the sauce a head of time, making it all and then baking to reheat?). Looks delicious, excited to try it!

    1. Hey Kalie,
      I would just make the sauce in advance and then reheat on low and cook your noodles when you are ready to serve. Please let me know if you give the recipe a try, I hope you love it! xx

  3. 4 stars
    My results were not as great as other commenters, but what I gather from that is not that the recipe is flawed, but it was too ambitious for me. The main issue was that my butternut squash pieces got very crispy and burnt-ish. That resulted in a sauce that has an underlying burnt flavor. I feel like 400 degrees for 35 minutes was far too long. Perhaps my wacky oven played a role in this (it does not have a temperature gauge so I use an oven thermometer that was in my oven when I moved in… this is my off-campus college apartment, so not high tech at all). My pieces may have been cut too small as well. I usually see recipes that indicate size of cubes to cut the ingredients into, but this one did not so I guessed. My blender also was not strong enough to blend the ricotta and the squash pieces, so I added the pasta water directly into the blender instead of adding it to the pan along with the puree later. I also found it confusing that one of the steps said “check the prosciutto, then bake another 15 minutes” or something. Check for what?! I had a good laugh over that with my roommate. I checked to make sure it wasn’t burnt, but it never did, even when the squash pieces got a little bit charred, the prosciutto was perfectly fine. Overall, looks like it would be delicious if I did it properly and had better equipment and cooking skills. My one criticism is that there needs to be some more instructions in some spots. Thanks for all your delicious recipes! I love your selection and am always saving things to make later. I will try this one again sometime in the future, since it still looks so good when done properly.

    1. Hey Julia,
      Thanks so much for giving this recipe a try and sharing your feedback! Sorry to hear that your squash was burned, I do think you are correct in that this probably affected the flavoring of the dish. You will want to check the prosciutto to see if it is done or not as it will sometimes cook faster than the squash. I hope this makes sense for next time! xTieghan

  4. Wow this pasta was so dang good. Too good. Couldn’t stop eating it. It’s so different too. My husband loved it. We tore it up tonight.

    1. Hi Juliana,
      Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it! Have the best weekend:) xTieghan

  5. 5 stars
    Just finished enjoying supper! I kept saying mmm this is good. I have shared with a couple people. Thank you!

    1. Hi Hollie,
      Thanks so much for trying this recipe, I am so glad it was a hit! Thanks for sharing your review!🌸 xT

  6. 5 stars
    Super delicious! My husband who does not gush over my cooking said this was “So f****** good!” Haha! I utilized vegan ricotta and vegan parmesan, and sautéed some mushrooms (in liquid aminos, red wine vinegar and garlic) instead of the prosciutto. The flavors were still fabulous.

    1. Hey Katie,
      Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! xx

  7. 5 stars
    I endeavored to make this not because it looked good but rather because it looked interesting 😆. This adventure was fueled by curiosity but the taste did not disappoint. I enjoyed it and the dimension of delicious that the prosciutto added. I’d make it again.

    1. Hey Brittany,
      Awesome!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed!! xx

        1. Hey Hilary,
          I like to serve this with a side salad and bread. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  8. Making this this weekend and wondering if anyone has subbed the Gouda for any other cheese? Not the biggest Gouda fan, unless it makes the recipe then I will leave as is!

    1. Hey Rhiannon,
      You can really use any cheeses that you enjoy! Let me know if you give the recipe a try, I hope you love it! xTieghan

  9. 5 stars
    Wow this was incredible! Overall the recipe was so easy (the hardest part was cubing the squash) and so delicious. Even my picky 2 year olds enjoyed it. I am already planning to make it again- though this time I might treat myself and buy the precut squash. Absolutely recommend

    1. Hey Jillian,
      Thank you so much for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best weekend:) xT

    1. Hey Kami,
      I would use turkey bacon. Please let me know if you give the recipe a try, I hope it turns out amazing for you! xTieghan