Savory Butternut Squash Pasta with Crispy Prosciutto and Herbs

Published on Oct 18, 2024

Autumn is the perfect time to celebrate the sweet, nutty flavors of butternut squash, and what better way to do so than by turning it into a creamy, comforting pasta dish?

This Creamy Roasted Garlic Butternut Squash Pasta will fill your kitchen with the warming aromas of roasted garlic, fresh herbs, and crispy prosciutto. The rich flavors of the squash combined with the velvety smoothness of ricotta, gouda, and parmesan will have you coming back for more! Whether you're cooking for a special dinner or just want to treat yourself, this pasta dish is the perfect way to savor the season.

Let’s dive into the ingredients, step-by-step instructions, and the complete nutritional breakdown of this wonderful meal.

Ingredients

1 medium butternut squash – peeled, seeded, and cut into cubes
8-10 garlic cloves – unpeeled for roasting
2 tablespoons olive oil – for roasting the squash and garlic
1 teaspoon fresh thyme – finely chopped
1 teaspoon fresh rosemary – finely chopped
¼ teaspoon red pepper flakes – for a hint of spice (optional)
Salt and pepper – to taste
6-8 slices of prosciutto – for a crispy, savory topping
½ cup ricotta cheese – adds creaminess to the squash puree
12 ounces pasta – fettuccine, pappardelle, or any pasta of your choice
2 tablespoons butter – to enhance the sauce
1 teaspoon fresh sage – finely chopped for extra flavor
½ cup gouda cheese – shredded (or substitute with a mild cheese like mozzarella)
¼ cup parmesan cheese – freshly grated, for topping

Instructions

1. Preheat and Prepare

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil. This will help ensure easy cleanup later.

2. Roast the Squash and Garlic

Spread the cubed butternut squash and unpeeled garlic cloves on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and season with chopped thyme, rosemary, red pepper flakes (if using), salt, and pepper. Toss everything together so the squash is evenly coated.
Lay the prosciutto slices on a separate part of the baking sheet, or you can use another sheet if preferred.
Roast in the oven for 35-40 minutes, flipping halfway through. The squash should be tender and caramelized, and the garlic should be soft and fragrant. The prosciutto will become crispy after about 12-15 minutes, so remove it earlier and set aside to cool.

3. Cook the Pasta

While the squash is roasting, bring a large pot of salted water to a boil. Cook your pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.

4. Make the Squash Puree

Once the squash and garlic are roasted, remove the garlic cloves from their skins. Place the roasted squash and garlic in a food processor or blender. Add the ricotta cheese and blend until smooth and creamy. If the mixture is too thick, add a few tablespoons of the reserved pasta water to thin it out slightly.

5. Create the Creamy Sauce:

In a large skillet, melt the butter over medium heat. Add the finely chopped sage and sauté for 1-2 minutes until fragrant.
Stir in the roasted butternut squash puree and cook for a few minutes to allow the flavors to meld together. Gradually add some of the reserved pasta water to reach your desired sauce consistency (you want it creamy but not too thick).
Mix in the shredded gouda cheese, stirring until it melts completely into the sauce.

6. Combine Pasta and Sauce

Add the cooked pasta to the skillet with the creamy butternut squash sauce. Toss everything together until the pasta is evenly coated in the sauce. If the sauce is too thick, add more pasta water a little at a time until it’s perfect.
Taste and adjust the seasoning with additional salt and pepper if needed.

7. Serve and Garnish

Plate the creamy pasta and top it with freshly grated parmesan cheese. Crumble the crispy prosciutto over the top for a crunchy, savory contrast to the creamy sauce.
Garnish with a few extra fresh thyme or sage leaves if desired for a pop of color and flavor.
Serve your Creamy Roasted Garlic Butternut Squash Pasta immediately while it's warm and creamy. Pair it with a crisp green salad or some garlic bread for a complete meal that’s sure to impress.

Total Cook Time

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Servings

This recipe makes 6 servings, perfect for a family dinner or a special gathering.

Nutritional Information (Per Serving)

Calories: 326
Fat: 19g
Carbohydrates: 28g
Protein: 10g
Sodium: 522mg
Cholesterol: 36mg

Why You'll Love This Recipe

Roasting Magic: Roasting the butternut squash and garlic brings out their natural sweetness and deepens the flavors. The caramelization of the squash gives the sauce a rich, nutty undertone, while the garlic adds a mellow, savory note that balances everything out.
Creamy, But Not Heavy: Despite being a creamy pasta dish, the sauce isn’t overly rich. The ricotta cheese provides a light, fluffy texture, and the gouda adds a smooth, subtle cheesiness that doesn’t overpower the dish. Plus, the reserved pasta water helps to thin out the sauce and keeps everything velvety smooth.
Prosciutto Perfection: The crispy prosciutto adds a wonderful texture and salty contrast to the creamy pasta. It’s like a bacon garnish but lighter and airier, making it the perfect finishing touch.
Easy to Customize: This recipe is highly customizable. If you want to make it vegetarian, simply omit the prosciutto, and the dish will still be incredibly flavorful. You can also substitute gouda with other cheeses like fontina or gruyère, or use different herbs based on what you have on hand.
Meal-Prep Friendly: The butternut squash puree can be made ahead of time and stored in the fridge for up to 3 days. You can also double the batch and freeze half for a quick, delicious weeknight dinner later on. Just thaw it out and add it to your pasta when you’re ready to eat!

Tips for Success

Choose the Right Squash: When picking out a butternut squash, look for one that feels heavy for its size with smooth, unblemished skin. A ripe squash will have a deep tan color and no green spots, indicating it's ready to cook.
Don’t Overcook the Garlic: Roasting garlic in its skin prevents it from burning and turning bitter. It should be soft and golden when done—perfect for squeezing out of the skins and blending into the sauce.
Use Fresh Herbs: Fresh thyme, rosemary, and sage make a world of difference in this dish. If you don’t have fresh herbs on hand, you can use dried, but reduce the amount by half to avoid overpowering the flavors.
Save That Pasta Water: It might be tempting to drain all the water when the pasta’s done, but don’t forget to reserve a cup of it! The starchy pasta water is the secret to creating a silky, cohesive sauce that clings beautifully to your pasta.

Serving Suggestions

This pasta dish is so versatile that it pairs wonderfully with a variety of side dishes. Here are a few ideas to round out your meal:

Green Salad with Balsamic Vinaigrette: A simple salad with mixed greens, cherry tomatoes, and a tangy vinaigrette will complement the rich, creamy flavors of the pasta.
Garlic Bread: A warm, crusty garlic bread is a classic pairing for any pasta dish. The crispy, buttery bread is perfect for mopping up any leftover sauce.
Roasted Vegetables: Roasted Brussels sprouts, broccoli, or asparagus would add a nice contrast to the soft, creamy pasta and enhance the overall heartiness of the meal.

Leftover Ideas

If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or pasta water to loosen the sauce and maintain its creamy texture. You can also crumble some fresh prosciutto on top before serving for an added crunch.

Final Thoughts

This Creamy Roasted Garlic Butternut Squash Pasta is the ultimate comfort food that hits all the right notes: creamy, savory, slightly sweet, and oh-so-satisfying. Whether you're making it for a cozy night in or impressing your guests, this dish is sure to be a hit. Plus, with its nutrient-packed ingredients like butternut squash and garlic, it’s as wholesome as it is delicious.