Name: Creamy Roasted Garlic Butternut Squash Pasta Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
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, pinch; Kosher salt, to taste; Black pepper, to taste; 8 slices prosciutto; 1/2 cup ricotta cheese; 1 pound long or short cut pasta; 2 tablespoons salted butter; 1 tablespoon fresh chopped sage; 1/2 cup shredded gouda cheese; 1/3 cup grated parmesan cheese, plus more for topping

Jump to Recipe· 4.6 from 12 reviews

If you’re looking for a cozy, comforting dish that feels like a warm hug on a plate, you’ve got to try this Creamy Roasted Garlic Butternut Squash Pasta Recipe. It’s ridiculously flavorful, packed with garlic and herbs, plus that luscious creamy texture from the ricotta and cheeses. I make it all the time when I want something fancy but fuss-free, and trust me, once you try it, you’ll keep coming back for more.

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Why This Recipe Works

Seasonal Goodness: Butternut squash shines here, giving sweetness and creaminess that feels indulgent without being heavy.
Roasted Garlic Boost: Roasting garlic mellows its bite and adds a rich, almost caramelized depth that’s irresistible.
Herbaceous Harmony: Fresh herbs like thyme, rosemary, and sage lift the flavors, making each bite vibrant and comforting.
Creamy Yet Light: Using ricotta and a combination of cheeses makes this sauce lush but not overloaded with heavy cream or butter.

Creamy Roasted Garlic Butternut Squash Pasta, butternut squash pasta, roasted garlic pasta, vegetarian comfort pasta, easy fall pasta recipes - A white bowl filled with thick, creamy yellow pasta spirals coated in a rich sauce, topped with dark reddish-brown crispy pieces and small green herb leaves scattered over the top. The pasta is piled high in the middle with sauce clinging to each spiral, and grated white cheese sprinkled on top. A silver fork rests on the edge of the bowl, and a woman's hand is holding the bowl on a white marbled surface with a soft gray and blue striped cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

All these ingredients come together for a perfectly balanced dish—you’ll find sweet, savory, creamy, and herby notes playing off each other beautifully. When selecting your ingredients, fresh herbs and good-quality prosciutto really make a difference in the final flavor.

Creamy Roasted Garlic Butternut Squash Pasta, butternut squash pasta, roasted garlic pasta, vegetarian comfort pasta, easy fall pasta recipes - Flat lay of a small pile of cubed fresh butternut squash with deep orange color, several whole garlic cloves with papery skins intact, a few sprigs of fresh thyme with tiny green leaves, a small bunch of bright green fresh rosemary sprigs, a neat pile of thin slices of pink prosciutto, a small white ceramic bowl filled with creamy white ricotta cheese, a small white bowl holding golden extra virgin olive oil, a small white bowl containing salted butter pat, a few fresh sage leaves in a small white bowl, a small white bowl with shredded pale yellow gouda cheese, a small white bowl with finely grated parmesan cheese, a small white bowl with crushed red pepper flakes, a few whole uncracked brown eggs, and a neat bundle of uncooked linguine pasta with a pale yellow hue, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Extra virgin olive oil: It’s the base for roasting and adds fruity richness to the squash and garlic.
Butternut squash: The star of the dish—sweet and creamy when roasted.
Garlic cloves: Roasted to bring out mellow, sweet, deep flavors.
Fresh thyme leaves: Adds earthy brightness that cuts through the richness.
Fresh rosemary: Piney and aromatic, perfect with roasted squash and prosciutto.
Crushed red pepper flakes: Just a pinch to add subtle heat and complexity.
Kosher salt and black pepper: Essential for seasoning to enhance every flavor.
Prosciutto: Crisps up while roasting, bringing salty, savory goodness and texture.
Ricotta cheese: Makes the sauce creamy and velvety without heaviness.
Pasta: Use long cuts like fettuccine or short like rigatoni based on your mood.
Salted butter: Adds richness and helps cook the herbs.
Fresh chopped sage: Warm and earthy, pairs beautifully with browned butter.
Shredded gouda cheese: Melts smoothly, adding smoky creaminess.
Grated parmesan cheese: Sharp and nutty, enhances the sauce’s depth.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love mixing up this Creamy Roasted Garlic Butternut Squash Pasta Recipe based on what I have on hand or my mood. Sometimes I add a pinch more red pepper flakes when I want a little extra kick, or swap in pancetta instead of prosciutto for a smoky twist. Don’t be afraid to make it your own!

Vegetarian Variation: Skip prosciutto and add sautéed mushrooms or toasted walnuts for texture and umami.
Dairy-Free Option: Use vegan ricotta or cashew cream, and swap gouda and parmesan for nutritional yeast.
Add Greens: Stir in baby spinach or kale just before serving for added color and nutrients.

Step-by-Step: How I Make Creamy Roasted Garlic Butternut Squash Pasta Recipe

Step 1: Roast the Butternut Squash and Garlic to Sweet Perfection

This step really sets the whole flavor profile. Toss cubed butternut squash, whole garlic cloves, olive oil, fresh thyme, half the rosemary, and seasoning on a baking sheet. Spread prosciutto slices around. Roast at 400°F for about 20 minutes, then check the prosciutto—it should be starting to crisp. Roast another 10–15 minutes until the squash is tender and garlic is caramelized. Keeping an eye on the prosciutto prevents burning while ensuring perfect texture.

Step 2: Puree the Roasted Mix Into a Lush Sauce

Once roasting is done, scoop the squash, roasted garlic, and ricotta cheese into a food processor. Blend until silky smooth, adding salt and pepper to taste. This puree is the secret to the luscious creaminess—you want no lumps, just velvety goodness that clings to the pasta perfectly.

Step 3: Cook the Pasta and Reserve That Magic Water

Cook your pasta in salted boiling water until just al dente—trust me, you don’t want mush. Before draining, scoop out a cup of that starchy cooking water, then drain pasta. You’ll use this water later to adjust sauce consistency, so don’t toss it out!

Step 4: Build Flavor with Browned Butter and Fresh Herbs

In a large skillet, melt butter with chopped sage and the rest of the rosemary over medium heat. Let it brown gently—it’ll smell nutty and amazing. Then stir in your squash puree and about half the reserved pasta water. The sauce will come together as you melt in gouda and parmesan cheese. Keep stirring so it stays silky and smooth.

Step 5: Toss Pasta Into the Sauce, Adjust, and Serve

Add the pasta to your skillet, tossing to coat every strand in the creamy sauce. If the sauce is too thick, add more pasta water a tablespoon at a time until you get that just-right luscious texture. Plate your pasta, sprinkle with extra parmesan, and top with that crispy prosciutto from the oven. Then grab your fork, twirl generously, and dig in!

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Pro Tips for Making Creamy Roasted Garlic Butternut Squash Pasta Recipe

Don’t Skip Saving Pasta Water: This starchy water is pure magic—it loosens the sauce just enough to make it silky and cohesive without watering it down.
Watch Your Garlic: Roasting garlic whole mellows it perfectly, but watch for any cloves that brown too much—they could turn bitter.
Sharp Cheeses Matter: Using real parmesan and gouda really deepens the flavor—you can’t fake that nutty, smoky richness.
Crisp the Prosciutto Last: If your prosciutto isn’t crisp enough after roasting, finish it quickly in a hot pan; it adds wonderful texture contrasts.

How to Serve Creamy Roasted Garlic Butternut Squash Pasta Recipe

Garnishes

I always like adding a few extra fresh herbs on top to brighten this dish—fresh rosemary or thyme leaves are my favorites. A light drizzle of good olive oil or a sprinkle of crushed red pepper flakes amps up the flavor and makes it look pretty too. The salty prosciutto crisps really do all the heavy lifting on texture, but you can’t go wrong with a bit of parmesan for extra cheesy goodness.

Side Dishes

I usually serve this pasta alongside a simple green salad with lemon vinaigrette to cut through the richness. Roasted Brussels sprouts or a garlicky sautéed kale work beautifully too—both help balance flavors and add a fresh, veggie crunch. Garlic bread? Oh yes, if you’re feeling extra indulgent.

Creative Ways to Present

For dinner parties, I’ve twirled the pasta into elegant nests on each plate, topped with a rosemary sprig and a crisp prosciutto chip leaning on the side. You could even serve it in shallow bowls with a splash of truffle oil for a touch of luxe. It’s a dish that feels special but actually comes together with ease.

Make Ahead and Storage

Storing Leftovers

I find that this creamy roasted garlic butternut squash pasta keeps beautifully in an airtight container in the fridge for up to 3 days. Store pasta and prosciutto separately if you can, then reheat gently to keep textures intact.

Freezing

Freezing the sauce alone works best since the pasta can get mushy when frozen. I freeze the squash-ricotta puree in small batches. When ready to eat, thaw and warm it with a splash of pasta water. Then cook fresh pasta to toss in, and add warmed prosciutto at serving.

Reheating

Reheating this dish gently on the stove with a little bit of reserved pasta water or a splash of olive oil helps revive the sauce’s creaminess and prevents it from drying out. Avoid microwaving if possible—it can make the pasta gummy.

FAQs

Can I make this Creamy Roasted Garlic Butternut Squash Pasta Recipe vegan?

Yes! Swap out the ricotta, gouda, and parmesan for vegan cheese alternatives like cashew cream or vegan ricotta and nutritional yeast. Be sure to replace butter with olive oil or a vegan butter substitute, and skip the prosciutto or use plant-based bacon for a vegan-friendly version.
What pasta shape works best for this recipe?

I usually go with fettuccine or another long cut because the sauce clings beautifully. But short pasta like rigatoni or penne also work well because the creamy sauce fills their grooves, making every bite flavorful.
How can I speed up the recipe if I’m short on time?

Try roasting the butternut squash and garlic in smaller cubes for faster cook time or use pre-cut squash. You can also prep the roasted squash puree ahead and keep it in the fridge, so you only need to cook pasta and assemble when ready to eat.
What if I don’t have fresh herbs?

Dried herbs can be used but reduce the quantity to about a third since they’re more concentrated. Adding them while roasting is fine, but fresh herbs added toward the end enhance flavor and aroma much better.

Final Thoughts

This Creamy Roasted Garlic Butternut Squash Pasta Recipe has become my go-to comfort food for cool evenings, and I love how versatile and forgiving it is. It feels like a special occasion meal even on a weeknight, and chances are, you’ll find everyone asking for seconds. Give it a try—you won’t regret bringing this flavorful, creamy, and herb-packed dish into your kitchen rotation.