When the leaves turn golden and the air gets crisp, I crave one thing: a big, comforting bowl of pasta. And not just any pasta—this creamy roasted garlic butternut squash pasta is autumn on a plate. It’s silky, rich, and full of deep roasted flavor, thanks to caramelized squash and slow-roasted garlic that gets blended into the dreamiest sauce.

The beauty of this dish is how it feels indulgent yet wholesome. Butternut squash brings a natural sweetness, roasted garlic adds mellow richness, and a mix of gouda and parmesan takes it right into creamy, cheesy bliss. The fresh sage butter is the finishing touch—a little woodsy, a little nutty, and oh-so-perfect for a chilly fall evening.

This is the fall pasta recipe I make when I want something that tastes like it came from a cozy little trattoria, but I can pull together in under an hour. It’s weeknight-friendly yet elegant enough for guests, and the crispy prosciutto on top? That’s the crown jewel.

Why You’ll Love This Creamy Roasted Garlic Butternut Squash Pasta

The perfect roasted vegetable pasta for autumn.
Layers of flavor from roasted squash, garlic, herbs, and sage butter.
Can be made with any pasta shape—short for easy bites or long for twirling.
Crispy prosciutto takes it from comforting to restaurant-worthy.

Ingredients

15 ml (1 Tbsp) extra virgin olive oil
300 g (2 cups) cubed butternut squash
6–10 cloves garlic, peeled
8 g (2 Tbsp) fresh thyme leaves
8 g (2 Tbsp) chopped fresh rosemary, divided
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste
8 slices prosciutto
120 g (½ cup) ricotta cheese
454 g (1 lb) long or short cut pasta
28 g (2 Tbsp) salted butter
4 g (1 Tbsp) fresh chopped sage
60 g (½ cup) shredded gouda cheese
33 g (⅓ cup) grated parmesan cheese

Steps to Make This Sage Butter Pasta

Preheat & Prep: Heat oven to 400°F (200°C). Line a baking sheet with parchment.
Season Veggies: Toss squash cubes and garlic cloves with olive oil, thyme, 1 Tbsp rosemary, red pepper flakes, salt, and pepper. Spread on baking sheet. Arrange prosciutto slices around the squash.
Roast: Bake 20 minutes, remove prosciutto if crisp. Continue roasting squash and garlic for 10–15 more minutes until fork-tender.
Blend Sauce: In a food processor, blend roasted squash, garlic, and ricotta until smooth. Season to taste.
Cook Pasta: Boil pasta in salted water until al dente. Reserve 1 cup pasta water before draining.
Make Sage Butter: In a skillet, melt butter over medium heat with sage and remaining rosemary until golden and fragrant.
Finish Sauce: Stir in squash puree and ½ cup pasta water. Add Gouda and Parmesan, stirring until melted.
Toss & Serve: Add pasta, toss to coat. Adjust thickness with more pasta water if needed. Serve topped with crispy prosciutto and extra parmesan.

Cooking Tips

Don’t rush the roasting—those caramelized edges give the sauce its depth.
If you can’t find gouda, try fontina or gruyère for a similar melt and flavor.
Want to make it vegetarian? Skip the prosciutto and sprinkle with toasted breadcrumbs for texture.
For extra creaminess, add a splash of heavy cream when mixing the sauce.
Leftover sauce makes a fantastic spread on toast or pizza the next day.

A Little Story from My Kitchen

The first time I made this, I was testing recipes for a cozy fall dinner party. I set the platter down, and before I could even grab a fork, three friends were already twirling away, eyes rolling back in bliss. One even asked if I’d bought it from a fancy Italian restaurant—high praise considering my “fancy” usually involves paper napkins. Now, this pasta has become my seasonal signature, the dish I make when I want the house to smell like roasted garlic and herbs and everyone gathered around the table.

What to Serve with Creamy Roasted Garlic Butternut Squash Pasta

Pair this pasta with a simple arugula salad tossed in lemon vinaigrette to cut through the richness. Garlic bread or rosemary focaccia makes it even more indulgent. For drinks, a crisp white wine like sauvignon blanc or a light pinot noir works beautifully. And if you’re really leaning into the fall vibe, serve warm apple cider (spiked or not) alongside.

How to Store

Let leftovers cool before transferring to an airtight container. Store in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or pasta water to loosen the sauce. You can freeze the sauce separately for up to 2 months—just thaw overnight and stir over low heat until creamy again.

FAQs

Can I use frozen butternut squash?

Yes—roast straight from frozen, just add 5–10 minutes to cooking time.

What pasta shapes work best?

Shortcuts like rigatoni or farfalle are great for catching the sauce, but spaghetti or fettuccine work beautifully too.

Can I make the sauce ahead?

Absolutely! Store in the fridge up to 2 days, then reheat with pasta water.

Is this gluten-free?

Yes, if you use your favorite gluten-free pasta.

This creamy roasted garlic butternut squash pasta is the kind of dish that makes you want to linger at the table long after the plates are clean. It’s warm, flavorful, and feels like a hug in pasta form—perfect for savoring the best of fall.

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