Description
This creamy roasted garlic butternut squash pasta combines tender roasted butternut squash with rich ricotta and savory cheeses, enhanced with fragrant herbs like thyme, rosemary, and sage. Prosciutto adds a delightful crispy, salty touch, making this a comforting and elegant pasta dish perfect for a cozy dinner.
Ingredients
Scale
Roasted Butternut Squash and Toppings
- 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, pinch
- Kosher salt, pinch
- Black pepper, pinch
- 8 slices prosciutto
- 1/2 cup ricotta cheese
Pasta and Sauce
- 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 Oven: Preheat your oven to 400° F to prepare for roasting the squash and prosciutto.
- Roast Ingredients: On a baking sheet, toss together olive oil, butternut squash, garlic cloves, thyme, 1 tablespoon of rosemary, crushed red pepper flakes, salt, and black pepper. Arrange prosciutto slices around the squash. Bake for 20 minutes, check the prosciutto, then bake an additional 15 minutes until the squash is tender and prosciutto is crisp.
- Make Butternut Puree: Transfer the roasted butternut squash, garlic, and ricotta cheese to a food processor. Puree until smooth and season with salt and pepper to taste.
- Cook Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of pasta cooking water, then drain the pasta.
- Prepare Sauce: In a large skillet, melt butter over medium heat. Add chopped sage and remaining 1 tablespoon rosemary, cooking until the butter begins to brown and is fragrant. Stir in the butternut squash puree and 1/2 cup of the reserved pasta water and combine thoroughly. Melt in the gouda and parmesan cheese.
- Toss Pasta with Sauce: Add the drained pasta to the sauce in the skillet. Toss to combine, adding more reserved pasta water if the sauce needs thinning.
- Serve: Divide pasta between plates. Top each serving with extra grated parmesan and crispy prosciutto slices. Twirl the pasta and serve immediately. Enjoy your meal!
Notes
- Use butternut squash that is ripe and firm for the best flavor and texture.
- If you prefer a vegetarian option, omit the prosciutto and add toasted nuts or mushrooms.
- Reserve pasta cooking water to adjust sauce consistency perfectly.
- Fresh herbs like thyme, rosemary, and sage add wonderful aroma—use fresh if possible.
- For a dairy-free version, substitute ricotta and cheeses with plant-based alternatives but expect a different flavor profile.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 50 mg
