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
Scale
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.
