Name: Creamy Roasted Garlic Butternut Squash Pasta Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
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; Pinch crushed red pepper flakes; Kosher salt and black pepper, to taste; 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

Jump to Recipe· 4.6 from 7 reviews

If you’re craving something cozy, flavorful, and just downright comforting, you’re going to fall head over heels for this Creamy Roasted Garlic Butternut Squash Pasta Recipe. It’s got that perfect blend of sweet roasted squash, punchy garlic, and a luscious cheese sauce that wraps your pasta in a dreamy hug. Trust me, once you try this, it becomes a go-to for lazy weeknights or impressing friends without a fuss.

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Why This Recipe Works

Roasting Deepens Flavors: Roasting the garlic and butternut squash caramelizes their natural sugars, adding richness and complexity.
Herbs Add Freshness: Thyme, rosemary, and sage bring layers of fragrant, earthy notes that balance the creamy sauce beautifully.
Creamy Texture Without Heavy Cream: Using ricotta and melting in gouda and parmesan gives a velvety sauce that isn’t too heavy but still indulgent.
Prosciutto Adds Salty Crunch: Baking it alongside the squash adds a perfect crispy counterpoint to the soft pasta and sauce.

Creamy Roasted Garlic Butternut Squash Pasta, roasted butternut squash pasta, garlic squash pasta recipe, vegetarian autumn pasta, easy fall pasta recipes - A white bowl filled with thick, creamy yellow pasta spirals coated in a rich sauce, topped with dark reddish-brown crispy pieces and small green herb leaves scattered over the top. The pasta is piled high in the middle with sauce clinging to each spiral, and grated white cheese sprinkled on top. A silver fork rests on the edge of the bowl, and a woman's hand is holding the bowl on a white marbled surface with a soft gray and blue striped cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Creamy Roasted Garlic Butternut Squash Pasta Recipe come together so naturally. Each one plays a role in building a comforting, layered dish. Plus, most of them are pantry staples or easy to find fresh at the market this time of year.

Extra Virgin Olive Oil: I always reach for a good quality EVOO here to get the best flavor when roasting.
Butternut Squash: Fresh or peeled and cubed—but fresh really brings that lovely sweetness and texture.
Garlic Cloves: Roasting garlic mellows the bite and adds a creamy texture that’s pure magic.
Fresh Thyme: This herb lifts the dish with subtle earthiness.
Fresh Rosemary: Use fresh to avoid bitterness, and it pairs amazingly with thyme.
Red Pepper Flakes: Adds just a hint of heat to wake up those autumn flavors.
Kosher Salt and Black Pepper: Essential for seasoning and balancing flavors perfectly.
Prosciutto: Go for thinly sliced prosciutto to get that crisp finish after baking.
Ricotta Cheese: It’s the secret to that creamy sauce without heaviness.
Pasta: Any long or short cut pasta works—penne, rigatoni, or fettuccine are my favorites here.
Salted Butter: Adds richness and helps carry the fresh sage flavor.
Fresh Sage: This herb brings a warm, savory note that’s irresistible.
Gouda Cheese: Melts beautifully and adds a smoky creaminess.
Parmesan Cheese: For that sharp, nutty finish that ties all the flavors together.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love about this Creamy Roasted Garlic Butternut Squash Pasta Recipe is how easy it is to tweak the flavors to your liking. I often switch up the herbs or swap cheeses depending on what’s in my fridge. Don’t be afraid to make it your own!

Variation: Once, I swapped prosciutto for crispy pancetta, and the smoky punch was out of this world.
Dairy-Free Option: Use a plant-based ricotta and skip the gouda for a lighter spin that’s still creamy.
Seasonal Twist: Try adding sautéed mushrooms or kale for some extra veggies and texture.

Step-by-Step: How I Make Creamy Roasted Garlic Butternut Squash Pasta Recipe

Step 1: Roast the Butternut Squash and Garlic to Perfection

First, preheat your oven to 400°F. Toss cubed butternut squash, whole garlic cloves, olive oil, thyme, a tablespoon of rosemary, crushed red pepper flakes, salt, and pepper right on a baking sheet. Spread the prosciutto slices loosely around the edges—they’ll go perfectly crispy in the oven without burning. Roast for about 20 minutes, then check the prosciutto. Continue roasting 10-15 minutes more until the squash is tender and the prosciutto is crisp. The smell alone will make your kitchen feel like a cozy Italian trattoria!

Step 2: Puree the Roasted Mixture into a Creamy Sauce

Once roasted, transfer the butternut squash, garlic cloves (they should be super soft), and ricotta cheese into a food processor. Blend it until silky smooth. Taste and add a little more salt and pepper if needed. This puree is your sauce base, and it’s shockingly creamy without any heavy cream!

Step 3: Cook Your Pasta Al Dente and Save Some Water

Cook your pasta in plenty of salted boiling water according to the package directions for al dente. Just before draining, scoop out a cup of that starchy pasta water—it’s liquid gold for loosening your sauce later if it feels too thick. Then drain the pasta and set it aside.

Step 4: Finish the Sauce and Bring It All Together

In a large skillet, melt the butter along with the fresh sage and remaining rosemary over medium heat. Once the butter begins to brown lightly and smells nutty (watch carefully!), stir in your butternut squash puree and half a cup of the reserved pasta water. Stir until smooth, then add the gouda and parmesan, letting them melt into the sauce. Toss in the pasta and combine well. If the sauce seems too thick, add more of that reserved pasta water, a little at a time, until you get the perfect creamy consistency.

Step 5: Plate It and Add the Final Touches

Divide the pasta into bowls or plates, sprinkle a little extra parmesan on top, and crown each serving with those crispy roasted prosciutto slices. Twirl your fork in, take that first bite, and enjoy the warm, comforting flavors you just created.

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Tips from My Kitchen

Uniform Cubes: Cut your butternut squash into even cubes so they roast evenly and cook perfectly every time.
Don’t Skip the Pasta Water: That starchy water is the best way to adjust the sauce texture without watering down flavor.
Watch the Butter: Browning butter can go from nutty to burnt fast—keep stirring and lower the heat if needed.
Crisp the Prosciutto: Placing prosciutto around the edges of the pan helps it crisp up without drying out or burning.

How to Serve Creamy Roasted Garlic Butternut Squash Pasta Recipe

Garnishes

I like to finish this pasta with a sprinkle of extra parmesan and sometimes a few fresh sage leaves for visual appeal and an extra herby punch. A small drizzle of good olive oil or a little cracked black pepper on top really brings it all together too.

Side Dishes

This pairs beautifully with something simple and fresh, like a crisp green salad with lemon vinaigrette or roasted Brussels sprouts tossed in balsamic glaze. I’ve even served it alongside warm crusty bread to sop up any sauce remnants—highly recommended!

Creative Ways to Present

For a dinner party, I like to plate the pasta in shallow bowls with prosciutto artfully layered on top and a fresh herb sprig for height. A colorful napkin and rustic wooden bowl give it a cozy, homey vibe that guests love.

Make Ahead and Storage

Storing Leftovers

After enjoying your feast, store leftovers in an airtight container in the fridge for up to 3 days. I find the sauce thickens when cold, so just loosen it a bit when reheating.

Freezing

This pasta freezes well in portions if you want to prep ahead. Freeze in freezer-safe containers and thaw overnight in the fridge before reheating gently on the stove with a splash of water or broth.

Reheating

I reheat leftovers slowly on the stovetop over medium-low heat. Adding small amounts of reserved pasta water or broth helps revive the sauce’s creaminess without making it watery.

FAQs

Can I use frozen butternut squash for this recipe?

Absolutely! Frozen cubed butternut squash works just fine. Just make sure to thaw and pat it dry before roasting to avoid excess moisture, which can make the squash steam instead of caramelizing.
What type of pasta works best in the Creamy Roasted Garlic Butternut Squash Pasta Recipe?

I like using medium to long-cut pasta shapes, like penne, rigatoni, or fettuccine. They hold onto the creamy sauce beautifully, but honestly, use whatever you have on hand—you can’t go wrong.
Is there a vegetarian version of this recipe?

Yes! Simply omit the prosciutto and add a pinch of smoked paprika or a drizzle of smoked olive oil to keep that savory depth. The sauce is already rich and satisfying on its own.
Can I prepare parts of this dish ahead of time?

Definitely. You can roast the squash and garlic a day in advance and keep the puree refrigerated. When ready to eat, just warm the puree and finish the sauce before tossing with freshly cooked pasta.

Final Thoughts

This Creamy Roasted Garlic Butternut Squash Pasta Recipe is one of those dishes I keep coming back to whenever I want something comforting but a little special. It’s perfect if you love cozy fall flavors with a touch of elegance, yet it’s simple enough for everyday dinners. Give it a try—you’ll be amazed at how easy it is to whip up something so delightful that everyone will want seconds of. Have fun cooking, and enjoy every creamy, garlicky bite!