Creamy Roasted Garlic Butternut Squash Pasta
A cozy and creamy roasted garlic butternut squash pasta with layers of flavor from fresh herbs, crispy prosciutto, ricotta, and parmesan. Comfort food at its finest.
Equipment
- 1 Mixing bowl Large
- 1 Baking sheet
- 1 Food processor
- 1 Large pot for boiling pasta
- 1 Skillet for sauce
Ingredients
Main ingredients
- 1 tablespoon extra virgin olive oil
- 2 cups butternut squash cubed
- 6-10 cloves garlic
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh rosemary chopped
- Crushed red pepper flakes to taste
- Kosher salt to taste
- Black pepper to taste
- 8 slices prosciutto
- ½ cup ricotta cheese
- butter
- fresh sage
- 1 tablespoon fresh rosemary
- ½ cup reserved pasta water
- gouda cheese shredded
- parmesan cheese shredded
- pasta of choice
Instructions
Instructions
- Preheat oven to 400°F. Toss olive oil, cubed butternut squash, garlic cloves, fresh thyme, and 1 tablespoon rosemary on a baking sheet. Add salt, pepper, and red pepper flakes.
- Lay prosciutto slices around the squash. Bake for 20 minutes. Check doneness, then bake 10–15 more minutes until squash is tender and prosciutto is crispy.
- Add roasted squash, garlic, and ricotta to food processor. Puree until smooth and season with salt and pepper.
- Boil salted water for pasta and cook to al dente. Reserve 1 cup pasta water before draining.
- Melt butter with fresh sage and remaining rosemary in a skillet until butter browns and is fragrant. Stir in squash puree and ½ cup pasta water. Stir to combine.
- Add gouda and parmesan to sauce. Stir until melted. Toss in cooked pasta until fully coated. Thin with extra pasta water if needed.
- Serve pasta topped with crispy prosciutto and additional parmesan. Enjoy!
Notes
Store leftover pasta in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth or water to revive sauce. Freeze portions without prosciutto for longer storage.