Description
This Creamy Roasted Garlic Butternut Squash Pasta is a delicious, comforting dish featuring roasted butternut squash and garlic pureed into a smooth sauce, enhanced with fresh herbs, cheeses, and crispy prosciutto for a flavorful and satisfying meal perfect for fall or any cozy dinner.
Ingredients
Scale
Roasted Vegetables and Prosciutto
- 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
Pasta and Sauce
- 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
- Preheat Oven: Preheat your oven to 400° F to prepare for roasting the vegetables and prosciutto.
- Roast Vegetables and Prosciutto: On a baking sheet, toss olive oil, butternut squash cubes, garlic cloves, thyme, 1 tablespoon of rosemary, crushed red pepper flakes, salt, and black pepper. Arrange prosciutto slices around the squash pieces. Bake for 20 minutes, check the prosciutto’s crispness, then continue baking for another 15 minutes or until the squash is tender and prosciutto is crispy.
- Make Butternut Puree: Transfer the roasted butternut squash, roasted garlic, and ricotta cheese to a food processor. Puree until completely smooth. Taste and season with additional salt and pepper if needed.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to the package directions until al dente. Just before draining, reserve 1 cup of pasta cooking water, then drain the pasta.
- Prepare Sauce: In a large skillet, melt the butter with sage and the remaining 1 tablespoon rosemary over medium heat. Cook until the butter starts to brown lightly, then stir in the butternut squash puree and 1/2 cup reserved pasta water. Mix well to combine, then melt in the gouda and parmesan cheese until the sauce is smooth and creamy.
- Toss Pasta with Sauce: Add the cooked pasta to the sauce in the skillet, tossing until evenly coated. If the sauce is too thick, thin it with a little more reserved pasta water.
- Serve: Divide the pasta among plates. Top each portion with extra parmesan cheese and crispy prosciutto slices. Twirl the pasta on the plate and enjoy immediately.
Notes
- Use ripe butternut squash that is firm and free of blemishes for the best flavor.
- Roasting the garlic whole with the squash mellows its flavor for a creamy, sweet taste.
- If you don’t have fresh herbs, use 1 teaspoon dried thyme and rosemary each, but reduce the amount as dried herbs are more concentrated.
- Substitute pancetta for prosciutto if preferred, or omit for a vegetarian version (adjust diet accordingly).
- Reserve pasta water carefully, as it helps adjust sauce consistency and helps the sauce adhere to the pasta.
- If you want a richer sauce, add a splash of heavy cream when melting the cheeses.
- Use gluten free pasta to make this recipe gluten free.
- For a sharper cheese flavor, use aged gouda or add more parmesan as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 45 mg
