When the weather turns cool and cozy dinners call your name, this Creamy Roasted Garlic Butternut Squash Pasta is exactly what you want in your bowl. It’s rich, silky, cheesy, and layered with deep autumn flavor. Sweet roasted butternut squash blends with caramelized garlic and creamy ricotta to create a velvety sauce that coats every strand of pasta beautifully.
Finished with nutty parmesan and crispy prosciutto, this dish feels indulgent yet comforting — the kind of pasta that makes you go back for seconds without hesitation.
Why This Pasta Is So Good
The magic of this recipe starts in the oven. Roasting the squash intensifies its natural sweetness while the garlic becomes soft, golden, and mellow. Fresh thyme and rosemary add earthy warmth, and when everything is blended with ricotta, the result is a sauce that’s creamy without being heavy.
The crispy prosciutto adds a salty crunch that contrasts perfectly with the smooth sauce. It’s optional, but highly recommended for that savory finish.
Key Ingredients
- Butternut squash
- Fresh garlic
- Thyme and rosemary
- Ricotta cheese
- Pasta (long or short)
- Butter and sage
- Gouda and parmesan cheese
- Prosciutto
Each ingredient plays a role in creating layers of flavor — sweet, savory, herbal, and cheesy all in one bite.
How It Comes Together
1. Roast the Squash
Toss cubed butternut squash and garlic with olive oil, thyme, rosemary, chili flakes, salt, and pepper. Arrange slices of prosciutto around the squash and roast until the squash is tender and the prosciutto is crisp.
2. Make the Sauce
Blend the roasted squash and garlic with ricotta until smooth and creamy.
3. Cook the Pasta
Boil pasta until al dente, reserving some pasta water before draining.
4. Build the Flavor Base
Melt butter in a skillet with sage and rosemary until lightly browned and fragrant. Stir in the squash purée and a splash of pasta water.
5. Add the Cheese
Stir in shredded gouda and parmesan until melted and silky.
6. Toss & Serve
Add the pasta and toss until coated. Thin with more pasta water if needed. Serve topped with crispy prosciutto, extra parmesan, and fresh sage.
Make It Your Own
- Skip the prosciutto for a vegetarian version.
- Add sun-dried tomatoes for extra depth.
- Use gluten-free pasta if preferred.
- Swap gouda for fontina or mozzarella for a slightly different cheese profile.
The Final Result
This pasta is creamy without cream, comforting without being too heavy, and packed with fall flavor in every bite. It’s the perfect dish for chilly evenings, dinner with friends, or simply when you’re craving something warm and satisfying.
A bowl of this pasta, a cozy sweater, and a quiet night in — that’s autumn at its best.
Creamy Roasted Garlic Butternut Squash Pasta
Servings: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
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
- Kosher salt and black pepper
- 8 slices prosciutto
- 1/2 cup ricotta cheese
- 1 pound pasta (long or short cut)
- 2 tablespoons salted butter
- 1 tablespoon fresh chopped sage
- 1/2 cup shredded gouda cheese
- 1/3 cup grated parmesan cheese
Instructions
- Preheat oven to 400°F (200°C).
- Roast the squash:
On a baking sheet, toss together olive oil, butternut squash, garlic, thyme, 1 tablespoon rosemary, red pepper flakes, salt, and pepper. Arrange the prosciutto around the squash.
Bake for 20 minutes, check the prosciutto, then bake another 10–15 minutes until the squash is tender and the prosciutto is crisp. - Make the sauce:
Transfer the roasted squash and garlic to a food processor. Add ricotta and puree until smooth. Season with salt and pepper. - Cook the pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. - Combine:
In a large skillet, melt butter with sage and remaining 1 tablespoon rosemary. Cook until the butter begins to brown. Stir in the butternut puree and 1/2 cup reserved pasta water. - Add cheese:
Stir in gouda and parmesan until melted and smooth. - Finish:
Add pasta to the skillet and toss to coat. Add more pasta water if needed to loosen the sauce. - Serve:
Divide among plates and top with crispy prosciutto and extra parmesan. Serve warm.