Creamy Roasted Garlic Butternut Squash Pasta
The Fall Comfort Bowl You’ll Dream About All Year
If autumn had a flavor, it would taste exactly like this pasta creamy, garlicky, nutty, and just the right amount of salty from that irresistible prosciutto crunch. This dish brings together everything we love about cozy evenings and warm kitchens: roasted butternut squash, melting cheese, and herbs that make your entire home smell heavenly.
Why You’ll Fall (again and again) for This Pasta
There’s something about the combination of roasted garlic and sweet butternut squash that just feels like a hug from the inside. The sauce is velvety and rich without being heavy, blending creamy ricotta and gouda with a hint of parmesan sharpness. Add thyme, rosemary, and sage, and you’ve got the culinary embodiment of a fall forest walk.
And that crispy prosciutto? It’s the crunch that keeps you going back for seconds (and thirds—no judgment).
Ingredients You’ll Need
- 1 tablespoon extra virgin olive oil
- 2 cups cubed butternut squash
- 6–10 cloves garlic (don’t be shy—garlic makes the magic)
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh rosemary
- 8 slices prosciutto
- ½ cup ricotta cheese
- 1 pound long or short pasta—your pick!
- 2 tablespoons salted butter
- 1 tablespoon fresh chopped sage
- ½ cup shredded gouda cheese
- ⅓ cup grated parmesan cheese
How to Make It (The Cozy Way)
Roast for Gold and Glory
Toss your butternut squash cubes and garlic cloves in olive oil, thyme, and rosemary. Roast them until everything is tender and caramelized—the edges should look slightly crisp and golden.Crisp Up the Prosciutto
Lay those lovely slices on a baking sheet and roast or pan-fry until lightly crisp. Set them aside (and try not to eat them all before the pasta’s done).Blend the Creamy Dream
Add your roasted squash and garlic to a blender or food processor, then mix in ricotta, butter, gouda, and parmesan. Blend until smooth and silky. Add a splash of warm pasta water to loosen if needed.Combine and Swirl
Toss the cooked pasta in your creamy sauce until every strand or shell is coated in golden goodness. Sprinkle with crispy prosciutto, sage, and maybe just a little more cheese—because you deserve it.
Serving Magic
Serve warm, with a side of freshly cracked pepper, a glass of something cozy, and perhaps a sweater that’s one size too large. It’s fall comfort food at its most satisfying—and somehow, even better the next day.
A Little Twist Idea
If you’re feeling adventurous, try substituting pancetta for prosciutto or adding a handful of baby spinach for a pop of color and freshness.
Final Bite
This creamy roasted garlic butternut squash pasta isn’t just dinner—it’s an edible mood. Every spoonful feels like lighting a candle, putting on fuzzy socks, and letting out a sigh of happy relief.