If you’ve been dreaming of a pasta dish that feels like a warm embrace on a chilly evening, you’re in for a treat with this Creamy Roasted Garlic Butternut Squash Pasta Recipe. Imagine tender cubes of roasted butternut squash and whole garlic cloves caramelized to perfection, blended into a luscious sauce that cozies up to your favorite pasta. With hints of fresh herbs, crispy prosciutto, and a melty mix of gouda and parmesan cheese, this pasta isn’t just a meal — it’s comfort in every bite. Whether you’re cooking for guests or a solo dinner, this recipe delivers a crowd-pleasing, vibrant twist on creamy pasta dishes.
Ingredients You’ll Need
This Creamy Roasted Garlic Butternut Squash Pasta Recipe comes together with ingredients that are as simple as they are essential. Each one plays a key role — the herbs bring fresh brightness, the cheeses add richness, and the prosciutto offers a salty crunch that elevates every forkful.
- Extra virgin olive oil: The perfect base for roasting that helps caramelize the squash and garlic beautifully.
- Butternut squash: This sweet, creamy squash is the star of the sauce and provides that silky texture.
- Garlic cloves: Roasting mellow the garlic’s sharpness into a creamy, nutty flavor that’s pure magic.
- Fresh thyme leaves: Adds a subtle earthiness and fragrance to the roasting mix.
- Fresh rosemary: Its piney notes complement the sweetness of the squash and balance the richness.
- Crushed red pepper flakes: A pinch wakes up the palate with a gentle kick.
- Kosher salt and black pepper: Essential for seasoning and balancing flavors throughout.
- Prosciutto slices: Crispy, salty goodness that adds a delightful contrast to the creamy sauce.
- Ricotta cheese: Keeps the sauce luxuriously creamy without overpowering the squash.
- Pasta (long or short): Choose your favorite shape – this sauce clings beautifully to it all.
- Salted butter: For browning with herbs and building layers of flavor.
- Fresh chopped sage: Adds warm, slightly peppery notes that pair perfectly with the butter.
- Shredded gouda cheese: Melts smoothly into the sauce, contributing a subtle smokiness.
- Grated parmesan cheese: Adds sharpness and depth to the creamy mixture.
How to Make Creamy Roasted Garlic Butternut Squash Pasta Recipe
Step 1: Roast the Butternut Squash and Garlic
Start by preheating your oven to 400° F. Toss the butternut squash cubes, whole garlic cloves, olive oil, fresh thyme, one tablespoon of rosemary, and just a pinch of crushed red pepper flakes, salt, and pepper together on a baking sheet. Spread the prosciutto slices around the squash to crisp up alongside. Roast for 20 minutes, then check on the prosciutto and continue roasting for an additional 10-15 minutes until the squash is tender and everything is golden and fragrant. This step infuses the base flavors and transforms raw ingredients into a luscious, caramelized mix that’s ready to become sauce magic.
Step 2: Puree the Roasted Mixture
Transfer the roasted butternut squash, softened garlic, and ricotta cheese to a food processor. Blend until smooth and creamy. Taste, then season with salt and pepper to highlight the natural sweetness of the squash and the richness of the ricotta. This puree is the heart of your sauce, silky and full of depth thanks to the roasting.
Step 3: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Cook your pasta according to package instructions until al dente — firm to the bite with just the right texture. Before draining the pasta, scoop out a cup of the pasta cooking water. This starchy water will be your secret weapon for adjusting the sauce consistency later. Drain the pasta and set it aside.
Step 4: Make the Sauce
In a large skillet, melt the butter over medium heat and add the fresh sage and remaining rosemary. Let the butter brown gently, releasing those toasty, fragrant aromas that are utterly irresistible. Pour in the butternut squash puree along with half a cup of the reserved pasta water, stirring constantly to combine the flavors smoothly.
Next, stir in the shredded gouda and grated parmesan cheese, letting them melt fully into the creamy blend. The gradual mixing creates a velvety sauce that wraps around your pasta like a culinary hug.
Step 5: Toss Pasta with Sauce and Serve
Add the cooked pasta directly to the skillet with the sauce. Toss everything together, making sure each strand or piece is coated evenly. If the sauce feels too thick, gradually add a bit more reserved pasta water until you reach that perfect creamy texture. Portion the pasta onto plates, generously top with additional parmesan and the crispy roasted prosciutto pieces. Twirl your fork and dig in — the flavors are sensational.
How to Serve Creamy Roasted Garlic Butternut Squash Pasta Recipe
Garnishes
Fresh herbs like chopped sage or rosemary add a fragrant burst and visual appeal when sprinkled on top. A final dusting of parmesan cheese enhances the salty, savory notes. Crispy prosciutto crumbles provide wonderful texture contrast and that irresistible crunch that keeps you coming back for more.
Side Dishes
This Creamy Roasted Garlic Butternut Squash Pasta Recipe pairs beautifully with a bright, crisp green salad tossed with lemon vinaigrette to cut through the richness. Garlic bread or a warm focaccia complements the creamy pasta by adding heartiness and an extra bit of comfort.
Creative Ways to Present
For a dinner party, serve the pasta in individual shallow bowls so everyone can admire the creamy sauce topped with vibrant greens and prosciutto shards. Drizzle a little extra virgin olive oil or a balsamic glaze for an elegant touch. You can even stuff the mixture into roasted butternut squash halves for a stunning presentation that doubles as a side dish.
Make Ahead and Storage
Storing Leftovers
After enjoying your delicious creamy pasta, store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce has a rich texture that holds up well, making it ideal for next-day meals.
Freezing
If you want to keep some for longer, this Creamy Roasted Garlic Butternut Squash Pasta Recipe freezes beautifully. Freeze the pasta in a sealed container for up to 2 months. When ready to eat, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers gently on the stovetop over low heat with a splash of water or broth to loosen the sauce. Avoid microwave reheating when possible to keep the sauce creamy and avoid drying out the pasta. Stir frequently until heated through and perfectly creamy again.
FAQs
Can I use a different type of squash in this recipe?
Absolutely! Butternut squash is classic for its sweetness and creaminess, but you can substitute delicata or kabocha squash for a slightly different flavor and texture. Just adjust the roasting time as needed until tender.
What kind of pasta works best with this sauce?
This sauce is versatile and clings well to many shapes. Feel free to use long pasta like fettuccine or linguine, or short shapes like penne or rigatoni — the creamy roasted garlic butternut squash sauce coats them all beautifully.
Is there a vegetarian option for the prosciutto?
Definitely! You can leave the prosciutto out or swap it for crispy sautéed mushrooms or toasted nuts to add texture and umami without meat.
Can I make this recipe dairy-free?
To make a dairy-free version, substitute the ricotta and cheeses with plant-based alternatives such as cashew cream and dairy-free cheese shreds. The roasted butternut squash and garlic puree still provide a rich, creamy base.
How spicy is this recipe?
The crushed red pepper flakes add just a subtle, warming heat that complements the sweetness of the squash. You can adjust the amount or omit it altogether if you want a milder dish.
Final Thoughts
There’s nothing quite like the comforting, velvety goodness of this Creamy Roasted Garlic Butternut Squash Pasta Recipe to make your meal feel special. It’s a beautiful balance of sweet, savory, creamy, and crunchy textures that will quickly become one of your all-time favorites. Cozy up with a plate, share it with loved ones, and savor every bite of this unforgettable dish.
Print
Creamy Roasted Garlic Butternut Squash Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Creamy Roasted Garlic Butternut Squash Pasta is a comforting and flavorful dish featuring tender roasted butternut squash and garlic pureed into a rich sauce, enhanced with fresh herbs and melty cheeses. Paired with crispy prosciutto and perfectly cooked pasta, it makes a delightful autumn-inspired meal that’s both hearty and elegant.
Ingredients
Roasted Vegetables and Herbs
- 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 (divided into 1 tablespoon for roasting and 1 tablespoon for sauce)
- Crushed red pepper flakes (pinch)
- Kosher salt (pinch)
- Black pepper (pinch)
Meat
- 8 slices prosciutto
Dairy
- 1/2 cup ricotta cheese
- 2 tablespoons salted butter
- 1/2 cup shredded gouda cheese
- 1/3 cup grated parmesan cheese (plus extra for topping)
Pasta and Other
- 1 pound long or short cut pasta
- 1 tablespoon fresh chopped sage
Instructions
- Preheat and Roast: Preheat your oven to 400°F. On a baking sheet, toss together the olive oil, cubed butternut squash, whole garlic cloves, fresh thyme, 1 tablespoon of rosemary, crushed red pepper flakes, kosher salt, and black pepper. Arrange the prosciutto slices around the squash mixture. Bake the ingredients for 20 minutes, then check the prosciutto and continue baking for an additional 10-15 minutes until the squash is tender and the prosciutto is crispy.
- Puree the Sauce: Once roasted, transfer the butternut squash, garlic, and ricotta cheese to a food processor. Puree until the mixture is smooth and creamy. Taste and season with additional salt and pepper if needed.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Just before draining, reserve 1 cup of the pasta cooking water, then drain the pasta.
- Prepare the Sauce: In a large skillet, melt together the butter, fresh chopped sage, and the remaining 1 tablespoon of rosemary over medium heat. Cook until the butter begins to brown slightly and the herbs are fragrant. Stir in the butternut squash puree and 1/2 cup of the reserved pasta cooking water, combining thoroughly.
- Finish the Sauce: Add the shredded gouda and grated parmesan cheeses to the skillet, stirring until the cheeses melt into the sauce and it becomes creamy and smooth. If the sauce is too thick, thin it with more reserved pasta water as needed.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce. Toss thoroughly to coat the pasta evenly with the creamy butternut squash sauce.
- Serve: Divide the pasta between plates. Top each serving with additional parmesan cheese and the crispy prosciutto. Twirl the pasta on the fork and enjoy this rich, savory dish.
Notes
- You can substitute prosciutto with pancetta or bacon for a different flavor profile.
- If you prefer a vegetarian version, omit the prosciutto and consider adding toasted walnuts for crunch.
- Make sure not to overcook the pasta; al dente texture will hold up better when tossed in the creamy sauce.
- Fresh herbs are key to balancing the sweetness of the butternut squash, so use fresh thyme, rosemary, and sage whenever possible.
- Reserve some pasta water to adjust sauce consistency, as it is essential for binding the sauce and pasta together.
