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
Scale
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.
