There is something utterly comforting and luxurious about this Creamy Roasted Garlic Butternut Squash Pasta Recipe that makes it an instant favorite in my kitchen. The velvety texture of roasted butternut squash blended with rich garlic and fresh herbs creates a pasta sauce that feels indulgent yet wholesome. Every bite carries a delightful sweetness balanced by the saltiness of crispy prosciutto and the subtle smokiness of fresh sage. This recipe brings together simple, fresh ingredients in a playfully elegant way that turns dinner into a celebration of fall’s best flavors.
Ingredients You’ll Need
Gathering just the right ingredients is half the fun and success behind making this dish unforgettable. Each one plays a special role in creating the perfect harmony of flavors, textures, and aromas you’ll love.
- Extra virgin olive oil: Adds a fragrant base and helps roast the squash to sweetness.
- Butternut squash: The star ingredient, providing a creamy, naturally sweet body to the sauce.
- Garlic cloves: Roasting them softens their bite, contributing to an irresistible mellow depth.
- Fresh thyme leaves: Give a subtle earthy note that complements the squash beautifully.
- Fresh rosemary: Adds a piney, aromatic lift to the roasted components and butter sauce.
- Crushed red pepper flakes: Bring just a hint of heat to brighten the flavor profile.
- Kosher salt and black pepper: Essential for balancing and enhancing every element on the plate.
- Prosciutto slices: Crisp up for a salty, savory texture that contrasts the creamy sauce.
- Ricotta cheese: Lends silkiness to the puree, making the sauce extra luscious.
- Long or short cut pasta: Choose your favorite shape to carry the sauce gracefully.
- Salted butter: Browns beautifully with herbs to enrich the sauce with nutty flavor.
- Fresh chopped sage: Infuses the butter with a warm, earthy aroma that elevates the dish.
- Shredded gouda cheese: Melts smoothly, adding creamy richness with a slight tang.
- Grated parmesan cheese: Sprinkled in and as garnish, it boosts the savory, umami notes.
How to Make Creamy Roasted Garlic Butternut Squash Pasta Recipe
Step 1: Roast the Butternut Squash and Garlic
Start by preheating your oven to 400° F and tossing the cubed butternut squash, whole garlic cloves, olive oil, thyme, half the rosemary, crushed red pepper flakes, kosher salt, and black pepper all together on a baking sheet. Arrange the prosciutto slices around the squash. Roasting for about 20 to 35 minutes softens the squash to a tender, caramelized perfection, while the garlic becomes mellow and buttery. Keep an eye on the prosciutto to get it just the right crispness.
Step 2: Puree the Roasted Squash Mixture
Once roasted, you’ll transfer the tender squash and softened garlic into a food processor along with the ricotta cheese. Puree everything until silky smooth. At this point, season with salt and pepper to taste. This creamy base is where the magic begins to take shape.
Step 3: Cook the Pasta
While your squash is roasting or right after pureeing, bring a large pot of salted water to a boil. Cook your chosen pasta until al dente according to the package instructions—perfectly tender but with a little bite. Don’t forget to scoop out one cup of pasta cooking water before draining, as it will be essential for adjusting the sauce consistency later on.
Step 4: Prepare the Herb-Infused Butter Sauce
In a large skillet, melt together the salted butter, fresh chopped sage, and the remaining rosemary over medium heat. Cook until the butter turns a delicious golden brown, releasing a nutty aroma while infusing with the herbs. Pour in the creamy butternut squash puree along with half a cup of the reserved pasta water, stirring to combine everything into a luscious sauce.
Step 5: Combine Pasta and Sauce
Add the cooked pasta directly into the skillet with the sauce. Toss thoroughly to ensure every strand or piece is coated lovingly. Stir in the shredded gouda and grated parmesan cheeses until melted and smooth. If the sauce feels too thick, gently loosen it with a bit more reserved pasta water until the texture is perfectly silky and clings to the noodles.
Step 6: Plate and Add Finishing Touches
Divide the creamy pasta between plates and top each serving with extra parmesan and the crispy prosciutto strips you roasted earlier. Twirl the pasta elegantly, grab your fork, and dive into this cozy, flavor-packed meal you created from scratch!
How to Serve Creamy Roasted Garlic Butternut Squash Pasta Recipe
Garnishes
Simple garnishes make a big difference: a sprinkle of extra parmesan brings brightness and saltiness, while freshly ground black pepper adds a gentle kick. Crispy prosciutto shards scattered on top offer irresistible crunch and a burst of savoriness. You can also add a few fresh sage leaves or a drizzle of good olive oil for an elegant finish.
Side Dishes
This pasta pairs wonderfully with light, fresh sides that won’t outshine its rich flavors. Consider a crisp green salad dressed lightly with lemon vinaigrette or some roasted seasonal vegetables to keep the meal bright and balanced. A crusty slice of garlic bread is perfect if you want to soak up every bit of that creamy sauce.
Creative Ways to Present
For a crowd or special dinners, serve this pasta in shallow bowls with a sprig of thyme or rosemary for visual appeal. You can nestle the prosciutto delicately on top or even crumble it for a more casual look. For an extra touch, a drizzle of browned butter sage sauce around the plate edge elevates the whole experience visually and in taste.
Make Ahead and Storage
Storing Leftovers
This Creamy Roasted Garlic Butternut Squash Pasta Recipe keeps very well in the fridge for up to three days. Store leftovers in an airtight container to maintain freshness and prevent drying out. The flavors actually deepen overnight, making it just as tasty the next day.
Freezing
You can freeze this pasta, although the texture might change slightly because of the creamy sauce. For best results, freeze the sauce and pasta separately if possible. Store in freezer-safe containers or bags, and thaw in the fridge overnight before reheating gently on the stove.
Reheating
When reheating, do it slowly over low heat to avoid curdling the creamy sauce. Add a splash of water or broth to loosen the sauce as needed, stirring often until warmed through. This ensures the pasta stays creamy and luscious, just like freshly made.
FAQs
Can I use a different type of squash in this recipe?
Absolutely! While butternut squash is preferred for its sweetness and texture, kabocha or delicata squash can also work well. Just adjust roasting times as needed since different squashes have varying densities.
Is it possible to make this dish vegan?
Yes! Substitute the butter with olive oil or vegan butter, and swap ricotta and cheeses for plant-based alternatives. Skip the prosciutto or use crispy tempeh bacon for a smoky, savory bite without animal products.
What type of pasta works best?
Both long pastas like fettuccine or linguine and short ones like penne or rigatoni are excellent choices. The creamy sauce clings beautifully to both shapes, so pick your favorite or whatever you have on hand.
Can I prepare parts of this dish ahead of time?
Definitely. Roasting the squash and garlic ahead lets you streamline dinnertime. You can also puree and refrigerate the sauce up to two days in advance, then warm and toss with freshly cooked pasta right before serving.
How spicy is the dish?
The crushed red pepper flakes add just a subtle, gentle heat that enhances the flavors without overwhelming them. You can adjust the amount to suit your taste or omit it altogether if you prefer no spice.
Final Thoughts
If you’re craving a dinner that feels like a warm hug in every forkful, this Creamy Roasted Garlic Butternut Squash Pasta Recipe is exactly what you need. It’s approachable, bursting with fresh flavors, and comforting in all the right ways. Give yourself the gift of making this dish sometime soon — your taste buds will thank you endlessly!
Print
Creamy Roasted Garlic Butternut Squash Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Description
A comforting and creamy pasta dish featuring roasted garlic and butternut squash blended into a smooth sauce, complemented by crispy prosciutto, fresh herbs, and a blend of gouda and parmesan cheeses for a rich, flavorful meal perfect for fall or any cozy dinner.
Ingredients
Roasted Vegetables and Herbs
- 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
Meat and Cheese
- 8 slices prosciutto
- 1/2 cup ricotta cheese
- 1/2 cup shredded gouda cheese
- 1/3 cup grated parmesan cheese
Pasta and Finishing Ingredients
- 1 pound long or short cut pasta (such as linguine or penne)
- 2 tablespoons salted butter
- 1 tablespoon fresh chopped sage
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 400°F (204°C). On a baking sheet, toss together the olive oil, cubed butternut squash, whole garlic cloves, thyme, 1 tablespoon of the rosemary, crushed red pepper flakes, kosher salt, and black pepper until everything is evenly coated. Spread the prosciutto slices around the vegetables on the sheet.
- Roast Vegetables and Prosciutto: Bake in the oven for 20 minutes, then check the prosciutto’s crispiness. Continue baking for another 10-15 minutes until the butternut squash is tender and the prosciutto is crispy.
- Blend the Sauce: Transfer the roasted butternut squash, garlic cloves, and ricotta cheese to a food processor. Puree until smooth and creamy. Season the mixture with additional salt and pepper to taste.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Before draining, reserve 1 cup of the starchy pasta cooking water. Drain the pasta thoroughly.
- Prepare the Sauce Base: In a large skillet, melt the salted butter over medium heat. Add the chopped fresh sage and the remaining 1 tablespoon of chopped rosemary. Cook until the butter starts to brown slightly and becomes fragrant.
- Combine Sauce and Cheese: Add the blended butternut squash puree to the skillet along with 1/2 cup of the reserved pasta water. Stir until well combined and smooth. Stir in the shredded gouda and grated parmesan cheese until melted into the sauce.
- Toss Pasta with Sauce: Add the drained pasta to the skillet and toss thoroughly to coat the pasta evenly with the sauce. If the sauce is too thick, adjust the consistency by adding more reserved pasta water a little at a time until desired creaminess is achieved.
- Serve: Divide the creamy butternut squash pasta onto plates. Top each serving with additional grated parmesan cheese and the crispy roasted prosciutto slices. Twirl the pasta and enjoy immediately while warm.
Notes
- Use caution when adding red pepper flakes, adjusting to your preferred spice level.
- If you prefer, substitute prosciutto with crispy pancetta or omit for a vegetarian version.
- Be sure to reserve pasta water to help loosen and emulsify the sauce for perfect texture.
- The roasting step can be done ahead of time; just reheat the sauce gently when ready to serve.
- Fresh herbs like sage, thyme, and rosemary add depth and aroma to the dish, but can be adjusted or substituted based on availability.
