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Creamy Roasted Garlic Butternut Squash Pasta | halfbakedhavrest.com
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4.6 from 423 votes

Creamy Roasted Garlic Butternut Squash Pasta

Best for nights when you’re craving Italian, but also craving fall flavors.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 6
Calories: 440kcal

Ingredients

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.

Video

Nutrition

Calories: 440kcal