Description

Creamy Roasted Garlic Butternut Squash Pasta is a cozy autumn comfort dish that blends caramelized squash, slow-roasted garlic, and fresh herbs into a silky, cheesy sauce. Finished with sage butter and topped with crispy prosciutto, it’s rich, aromatic, and restaurant-worthy—perfect for a crisp fall evening.

Ingredients

Scale

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

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Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
Toss squash cubes and garlic with olive oil, thyme, 1 Tbsp rosemary, red pepper flakes, salt, and pepper. Spread on the sheet. Arrange prosciutto slices around the squash.
Roast for 20 minutes. Remove prosciutto once crisp. Continue roasting squash and garlic for 10–15 more minutes until fork-tender.
Blend roasted squash, garlic, and ricotta until smooth. Season to taste.
Boil pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
Melt butter in a skillet with sage and remaining rosemary until golden and fragrant.
Stir in squash puree and ½ cup pasta water. Add gouda and parmesan, stirring until melted.
Toss pasta in sauce, adding more pasta water if needed. Top with crispy prosciutto and extra parmesan.

Notes

Roasting time develops depth and sweetness—don’t cut it short.

Swap gouda for fontina or gruyère if desired.

For vegetarian version, skip prosciutto and add toasted breadcrumbs.

Add a splash of cream for extra richness.

Sauce doubles as a spread for toast or pizza.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Roasting + Stovetop
Cuisine: Italian-inspired