Get ready to fall in love with this Creamy Roasted Garlic Butternut Squash Pasta Recipe—a dish that perfectly balances velvety roasted butternut squash, rich garlic, and fragrant herbs in a smooth, luscious sauce. It’s a comforting, elegant meal that feels indulgent yet is surprisingly simple to make. Whether it’s a cozy weeknight dinner or a special occasion, this pasta will warm your heart and delight your taste buds with its vibrant colors and layers of flavor that all come together beautifully in every bite.
Ingredients You’ll Need
Every ingredient here plays a crucial role, bringing unique taste, texture, and aroma to this Creamy Roasted Garlic Butternut Squash Pasta Recipe. From the sweet earthiness of butternut squash to the salty crispness of prosciutto, each element is essential for that perfect harmony.
- Extra virgin olive oil: Adds a fruity richness ideal for roasting and flavor layering.
- Butternut squash (cubed): The star of the dish, providing a creamy, naturally sweet base for the sauce.
- Garlic cloves (6-10): Roasting mellows the sharpness and brings out a deep, caramelized flavor.
- Fresh thyme leaves: Offers a subtle herbaceous note that complements the sweetness of squash.
- Chopped fresh rosemary: Adds piney fragrance and an earthy depth to the sauce.
- Crushed red pepper flakes: Gives a gentle kick, balancing the creamy richness.
- Kosher salt and black pepper: Essential seasoning to elevate every component.
- Prosciutto slices: Crisps up beautifully, introducing a savory, salty crunch.
- Ricotta cheese: Makes the sauce luxuriously creamy with a mild tang.
- Long or short cut pasta (1 pound): The vehicle for soaking up all that delicious sauce—choose your favorite shape.
- Salted butter: Browned with sage to infuse the sauce with nutty warmth.
- Fresh chopped sage: Adds an earthy, slightly peppery aroma that brightens the butter.
- Shredded gouda cheese: Melts smoothly for a smoky richness that deepens the flavor.
- Grated parmesan cheese: Brings a sharp, nutty finish that brightens every bite.
How to Make Creamy Roasted Garlic Butternut Squash Pasta Recipe
Step 1: Roast the Butternut Squash and Garlic
Start by heating your oven to 400° F. Toss the cubed butternut squash, whole garlic cloves, fresh thyme, half the rosemary, a splash of olive oil, and a pinch each of salt, black pepper, and crushed red pepper flakes on a baking sheet. Arrange the prosciutto slices around the squash for roasting. This step transforms raw ingredients into golden, caramelized, melt-in-your-mouth components packed with depth and sweetness. After 20 minutes, peek at your prosciutto to see when it crisps up, then continue roasting the squash another 10 to 15 minutes until perfectly tender.
Step 2: Puree the Roasted Mix
Once your squash and garlic are soft and fragrant, pop them into a food processor along with the creamy ricotta cheese. Blend until smooth and luscious, adjusting the seasoning with salt and pepper. This puree is going to be the velvety heart of our sauce, rich with the natural sweetness of squash and that intense roasted garlic flavor that brings warmth and comfort to the dish.
Step 3: Cook the Pasta
Bring a large pot of salted water to boil and cook your favorite pasta shape until just al dente—the pasta should still have a bit of bite because it will continue to soften when tossed with the sauce. Be sure to scoop out a cup of the pasta cooking water right before draining; this starchy water is key for adjusting the sauce’s texture later.
Step 4: Make the Brown Butter Sage Sauce
In a large skillet, melt the salted butter with the fresh sage and remaining rosemary over medium heat. Let the butter brown gently, releasing a nutty aroma and infusing the herbs perfectly. Then stir in your creamy roasted butternut squash puree along with half a cup of reserved pasta water, creating a rich, silky sauce base. Melt in the shredded gouda and parmesan cheeses until they blend flawlessly, adding smoky, sharp notes that deepen the flavor complexity.
Step 5: Combine and Serve
Toss the drained pasta into your flavorful sauce, stirring to coat every strand or shape. If the sauce feels thick, use a little more of the reserved pasta water to achieve that perfect creamy consistency. Divide the pasta onto plates, topping each serving with crunchy roasted prosciutto and an extra sprinkle of parmesan. Don’t forget to twirl your pasta beautifully—this is a dish meant to be savored slowly!
How to Serve Creamy Roasted Garlic Butternut Squash Pasta Recipe
Garnishes
Adding the right garnishes can elevate this pasta from delicious to unforgettable. A few fresh sage leaves or a light drizzle of good quality olive oil can bring a fresh brightness to the plate. Cracked black pepper or a sprinkle of crushed red pepper flakes adds a slight crunch and vibrant color contrast that teases the palate.
Side Dishes
This creamy pasta pairs wonderfully with a crisp green salad dressed in tangy vinaigrette or roasted seasonal vegetables that echo the earthy flavors of the butternut squash. A crusty, warm bread is also a winner to mop up every luscious drop of sauce.
Creative Ways to Present
For a stunning presentation, serve your pasta in shallow bowls to showcase the sauce’s beauty, or pile it high for a rustic look. Layer the prosciutto just so it peeks through each twirl, and scatter fresh herbs across the top to emphasize the dish’s aromatic herby notes. Consider adding edible flowers or microgreens for a pop of color and elegance at your dinner table.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which you totally should hope for!), store them in an airtight container in the refrigerator for up to 3 days. The sauce might thicken as it cools, so just keep that reserved pasta water on hand to loosen it when reheating.
Freezing
This Creamy Roasted Garlic Butternut Squash Pasta Recipe freezes well. Transfer cooled pasta to a freezer-safe container and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating gently to maintain the sauce’s creaminess and the pasta’s texture.
Reheating
Reheat on the stovetop over low to medium heat, stirring occasionally and adding a splash of water or cream to revive the sauce. Microwaving also works but stir every 30 seconds to avoid uneven heating or drying out.
FAQs
Can I use a different squash instead of butternut?
Absolutely! Kabocha or delicata squash can be great alternatives—they offer slightly different flavors and textures but will still create a creamy sauce. Just adjust roasting times if needed until tender.
Is prosciutto necessary, or can I omit it for a vegetarian version?
If you prefer a vegetarian dish, you can skip the prosciutto or swap it with sautéed mushrooms or roasted chickpeas for a bit of texture and savory depth.
What type of pasta works best?
This recipe is versatile and works well with both long noodles like fettuccine or pappardelle and short pasta like penne or rigatoni. Choose whichever you prefer—the sauce clings beautifully to all shapes.
Can I make this dish dairy-free?
Yes, by substituting ricotta and cheeses with your favorite dairy-free alternatives or nut-based cheeses, and using olive oil instead of butter, you can create a delicious dairy-free version that keeps the creamy texture intact.
How spicy is this pasta?
The crushed red pepper flakes add just a gentle warmth—not overpowering—enhancing the dish with a subtle kick that balances the sweetness of the squash and richness of the sauce.
Final Thoughts
This Creamy Roasted Garlic Butternut Squash Pasta Recipe is a shining example of how simple ingredients can come together to create something truly special. The blend of roasted flavors, herbs, and cheeses wrapped around your favorite pasta is pure comfort food magic. I can’t wait for you to try it and make it a part of your dinner rotation—it’s one of those dishes that always feels like a warm hug on a plate.
Print
Creamy Roasted Garlic Butternut Squash Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Pasta
- Method: Roasting
- Cuisine: Italian
Description
This creamy roasted garlic butternut squash pasta combines the natural sweetness of roasted butternut squash and garlic with savory herbs, melted cheeses, and crispy prosciutto for a comforting and flavorful dish. The squash and garlic are roasted to tender perfection, pureed into a smooth sauce enriched with ricotta, gouda, and parmesan, then tossed with perfectly cooked pasta and finished with buttery herb-infused notes and crispy prosciutto.
Ingredients
Main 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, divided
- 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, plus additional for topping
Instructions
- Preheat and Prepare for Roasting: 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 to coat everything evenly. Arrange the slices of prosciutto around the squash mixture on the baking sheet.
- Roast the Ingredients: Place the baking sheet in the oven and roast for 20 minutes. Check the prosciutto and then continue roasting for another 10-15 minutes until the butternut squash is tender and the prosciutto is crisping up.
- Puree the Sauce: Transfer the roasted butternut squash, garlic cloves, and ricotta cheese to a food processor. Blend until you get a smooth, creamy sauce. Taste and season with additional salt and black pepper if needed.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta well.
- Make the Sauce in Skillet: In a large skillet over medium heat, melt the butter with the chopped sage and remaining 1 tablespoon rosemary. Cook until the butter begins to brown slightly and release a nutty aroma. Stir in the butternut squash puree and 1/2 cup of the reserved pasta cooking water, mixing until fully combined. Melt in the shredded gouda and grated parmesan cheese, stirring until the cheeses are smooth and incorporated into the sauce.
- Toss Pasta with Sauce: Add the drained pasta to the skillet with the sauce. Toss thoroughly to coat all the pasta strands evenly. If the sauce is too thick, thin it out with some of the remaining reserved pasta water a little at a time until you reach desired consistency.
- Serve and Garnish: Divide the pasta evenly among serving plates. Top each serving with extra grated parmesan cheese and the crispy roasted prosciutto slices. Twirl the pasta on plates for a beautiful presentation and enjoy immediately.
Notes
- You can adjust the number of garlic cloves based on your preference for garlic intensity.
- Prosciutto adds a salty crunch but can be omitted for a vegetarian version.
- Reserve pasta water is key to adjusting the sauce consistency without diluting flavor.
- If you don’t have fresh herbs, dried can work but use about a third of the quantity to avoid overpowering.
- Use salted butter for richer flavor; if using unsalted, add a pinch of salt when melting.
- Leftover sauce can be refrigerated and gently reheated with a splash of pasta water to restore creaminess.
