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
Scale
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.
