Creamy Roasted Garlic Butternut Squash Pasta

Name: Creamy Roasted Garlic Butternut Squash Pasta
Total time: 60 min
Yield: 6 servings
Ingredients: 15 ml extra virgin olive oil; 280 g butternut squash; 8 ea garlic cloves; 5 g fresh thyme leaves; 4 g fresh rosemary; 100 g prosciutto; 125 g ricotta; 450 g dried pasta; 28 g salted butter; 2 g fresh sage; 55 g gouda cheese; 35 g parmesan

Recipe from Tieghan Gerard · original post · full recipe on halfbakedharvest.com

Pasta in a silky sauce of roasted butternut squash, garlic and ricotta finished with sage brown butter, gouda and parmesan, topped with crispy prosciutto.

Serves 6 60 minKid-friendly

PorkPasta

Ingredients

extra virgin olive oil15 ml
butternut squash — cubed280 g
garlic cloves8 ea
fresh thyme leaves5 g
fresh rosemary — chopped4 g
prosciutto100 g
ricotta125 g
dried pasta450 g
salted butter28 g
fresh sage — chopped2 g
gouda cheese — shredded55 g
parmesan — grated35 g

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Pescatarian
- Leave out the prosciutto
Skip the prosciutto on the baking sheet and roast the squash for the same 30 to 35 minutes; crisp a few extra sage leaves in the butter for crunch on top.
Vegetarian
- Leave out the prosciutto
Skip the prosciutto on the baking sheet and roast the squash for the same 30 to 35 minutes; crisp a few extra sage leaves in the butter for crunch on top.
Gluten-free
- 450 g Gluten-free pasta instead of dried pasta
Cook the gluten-free pasta to its packet time and reserve the water as written; its water is less starchy, so add it to the sauce a little at a time.

Swaps are suggestions — check labels if you are cooking for an allergy.

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extra virgin olive oil · 15 ml
butternut squash · 280 g
garlic cloves · 8 items
fresh thyme leaves · 5 g
fresh rosemary · 4 g
prosciutto · 100 g
ricotta · 125 g
dried pasta · 450 g
salted butter · 28 g
fresh sage · 2 g
gouda cheese · 55 g
parmesan · 35 g

Preheat the oven to 400°F (200°C).
On a baking sheet, toss together the olive oil, butternut squash, garlic, thyme, half the rosemary and a pinch each of chilli 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 and puree until smooth. Season with salt and pepper.
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Reserve 1 cup (240 ml) of the pasta cooking water, then drain.
In a large skillet, melt together the butter, sage and remaining rosemary. Cook until the butter is browning, then add the butternut puree and 1/2 cup (120 ml) pasta water, stirring until combined. Melt in the gouda and parmesan.
Add the pasta to the sauce and toss to combine, thinning with a little more pasta water if needed.
Divide between plates and top with extra parmesan and the crispy prosciutto.