Description
This creamy roasted garlic butternut squash pasta is a comforting, flavorful dish combining tender roasted butternut squash, aromatic herbs, and a blend of cheeses. The prosciutto adds a savory touch, while the smooth ricotta and melting gouda and parmesan create a luscious sauce perfect for a hearty meal.
Ingredients
Scale
Roasted Vegetables and Prosciutto
- 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
Sauce and Pasta
- 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
Instructions
- Preheat Oven: Preheat your oven to 400° F to prepare for roasting the butternut squash and garlic.
- Roast Vegetables and Prosciutto: On a baking sheet, toss together olive oil, butternut squash, garlic cloves, thyme, 1 tablespoon of rosemary, crushed red pepper flakes, kosher salt, and black pepper. Arrange prosciutto slices around the squash. Roast 20 minutes, check prosciutto, then continue roasting another 15 minutes or until the squash is tender and prosciutto is crisp.
- Prepare Butternut Squash Puree: In a food processor, combine the roasted butternut squash, garlic, and ricotta cheese. Puree until smooth. Season with salt and black pepper to taste.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve 1 cup of pasta cooking water. Drain pasta well.
- Make Sauce: In a large skillet, melt the butter along with fresh sage and the remaining 1 tablespoon of rosemary over medium heat until the butter begins to brown. Stir in the butternut squash puree and 1/2 cup of reserved pasta water until well combined. Melt in gouda and parmesan cheeses, stirring until smooth and creamy.
- Toss Pasta with Sauce: Add the drained pasta to the sauce and toss to coat evenly. If needed, add more reserved pasta water to thin the sauce to your liking.
- Serve: Divide the pasta among plates. Top with extra parmesan cheese and the roasted prosciutto slices. Twirl the pasta and enjoy immediately.
Notes
- Use fresh herbs for the best flavor, but dried herbs can be substituted with about one-third the amount.
- To make this dish vegetarian, omit the prosciutto and add toasted nuts or roasted mushrooms for a savory touch.
- If you prefer a vegan version, substitute ricotta with a plant-based alternative and use vegan cheese or nutritional yeast.
- Reserve pasta water before draining; it helps to adjust sauce consistency perfectly.
- For a smoother sauce, peel the butternut squash cubes before roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 55 mg
