Creamy Roasted Garlic Butternut Squash Pasta Recipe
Introduction
This creamy roasted garlic butternut squash pasta is a comforting and flavorful dish perfect for cozy dinners. Roasting the squash and garlic brings out their natural sweetness, combining beautifully with fresh herbs and a rich cheese sauce. It’s an easy recipe that feels elegant and satisfying.
Ingredients
- 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
- Crushed red pepper flakes, to taste
- Kosher salt and black pepper, to taste
- 8 slices prosciutto
- 1/2 cup ricotta cheese
- 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
- Step 1: Preheat the oven to 400°F. On a baking sheet, toss together the olive oil, cubed butternut squash, whole garlic cloves, fresh thyme, 1 tablespoon of chopped rosemary, and a pinch each of crushed red pepper flakes, kosher salt, and black pepper. Arrange the prosciutto slices around the squash.
- Step 2: Roast in the oven for 20 minutes. Then check the prosciutto and continue roasting for another 10-15 minutes until the squash is tender and the prosciutto is crisp.
- Step 3: Transfer the roasted butternut squash, garlic, and ricotta cheese to a food processor. Puree until smooth and season with salt and pepper to taste.
- Step 4: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Just before draining, reserve 1 cup of the pasta cooking water, then drain the pasta.
- Step 5: In a large skillet, melt the butter with the fresh sage and remaining 1 tablespoon of rosemary over medium heat. Cook until the butter begins to brown slightly and is fragrant.
- Step 6: Stir in the butternut squash puree and 1/2 cup of the reserved pasta water. Mix until combined, then add the shredded gouda and grated parmesan cheese, stirring until melted and smooth.
- Step 7: Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add a little more reserved pasta water to thin it to your desired consistency.
- Step 8: Divide the pasta between plates and top each serving with extra parmesan and the roasted prosciutto slices. Twirl the pasta on the fork, then enjoy!
Tips & Variations
- For a vegetarian version, omit the prosciutto or substitute with sautéed mushrooms for an earthy flavor.
- Use fresh pasta for an even creamier texture that cooks quickly.
- If you prefer milder garlic flavor, reduce the number of cloves or roast them longer until soft and sweet.
- Swap gouda with fontina or gruyere cheese for a different cheesy note.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth to loosen the sauce if it becomes too thick. This pasta is best enjoyed fresh but reheats well when done carefully.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the butternut squash puree ahead of time?
Yes, you can roast the squash and garlic and prepare the puree up to 2 days in advance. Store it in an airtight container in the refrigerator and bring it to room temperature before making the sauce.
What type of pasta works best for this recipe?
Both long pasta like fettuccine or short pasta such as penne or rigatoni work well. Choose your favorite shape that holds sauce nicely for the best experience.
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Creamy Roasted Garlic Butternut Squash Pasta Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This creamy roasted garlic butternut squash pasta is a comforting and flavorful dish that combines tender roasted squash and garlic with fresh herbs and savory cheeses. The addition of crisp prosciutto adds a delightful texture contrast, while the brown butter sage sauce enhances the creamy puree, making it a perfect fall-inspired meal.
Ingredients
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 (divided)
- Crushed red pepper flakes, pinch
- Kosher salt, pinch
- Black pepper, pinch
- 8 slices prosciutto
Sauce and Pasta
- 1/2 cup ricotta cheese
- 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 and Prepare Vegetables: Preheat the oven to 400°F (200°C). On a baking sheet, toss together the olive oil, cubed butternut squash, garlic cloves, thyme leaves, 1 tablespoon of the rosemary, and a pinch each of crushed red pepper flakes, kosher salt, and black pepper. Arrange the prosciutto slices around the squash mixture.
- Roast Vegetables and Prosciutto: Bake in the preheated oven for 20 minutes, then check the prosciutto’s crispness. Continue baking for an additional 10-15 minutes or until the butternut squash is tender and prosciutto is nicely crisped.
- Make Butternut Squash Puree: Transfer the roasted butternut squash and garlic to a food processor. Add the ricotta cheese and puree until smooth. Season with salt and pepper to taste.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Just before draining, reserve 1 cup of the pasta cooking water. Drain the pasta well.
- Prepare Brown Butter Sage Sauce: In a large skillet, melt together the salted butter, fresh chopped sage, and the remaining 1 tablespoon of rosemary over medium heat. Cook until the butter begins to brown and develop a nutty aroma. Add the butternut squash puree and 1/2 cup of the reserved pasta water, stirring until smooth and combined. Stir in the shredded gouda and grated parmesan cheese, allowing them to melt into the sauce.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet with the sauce and toss thoroughly to coat. If the sauce is too thick, thin it with a little of the reserved pasta cooking water until desired consistency is reached.
- Serve: Divide the pasta between serving plates, topping each portion with additional parmesan cheese and the crispy prosciutto slices. Twirl the pasta for a beautiful presentation. Serve immediately and enjoy!
Notes
- To ensure even cooking, cut the butternut squash into uniform cubes.
- If you prefer a vegetarian version, omit the prosciutto and consider adding toasted nuts for crunch.
- The amount of roasted garlic can be adjusted based on your preference for garlic intensity.
- Reserve pasta water is key to adjusting the sauce consistency; add gradually.
- Use fresh herbs for the best flavor, but dried can be substituted if necessary—use about one-third of the fresh amount.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Keywords: butternut squash pasta, roasted garlic pasta, creamy pasta recipe, fall pasta recipe, prosciutto pasta, sage brown butter sauce
