Creamy Roasted Garlic Butternut Squash Pasta
Rating
Best for nights when you’re craving Italian, but also craving fall flavors.
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
- crushed red pepper flakes
- kosher salt and black pepper
- 8 slices prosciutto
- ½ cup ricotta cheese
- 1 pound long or short cut pasta
- 2 tablespoons salted butter
- 1 tablespoon fresh chopped sage
- ½ cup shredded gouda cheese
- ⅓ cup grated parmesan cheese
Instructions
- Preheat oven to 400° F.
- On a baking sheet, toss together the olive oil, butternut squash, garlic, thyme, 1 tablespoon rosemary, and a pinch each of red pepper flakes, salt, and pepper. Arrange the prosciutto around the squash. Bake 20 minutes, check the prosciutto, then bake another 10-15 minutes, until the squash is tender.
- Add the butternut squash, garlic, and ricotta to a food processor. Puree until smooth. Season with salt and pepper.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.
- In a large skillet, melt together the butter, sage, and 1 tablespoon rosemary. Cook until the butter is browning, then add the butternut puree and ½ cup pasta cooking water, stirring until combined. Melt in the gouda and parmesan.
- Add the pasta to the sauce, tossing to combine. If needed, thin the pasta sauce with a little of the reserved cooking water.
- Divide the pasta between plates. Top with parmesan and prosciutto. Twirl the pasta up. EAT and ENJOY.
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