Creamy Roasted Garlic Butternut Squash Pasta

Creamy Roasted Garlic Butternut Squash Pasta. Bringing all the fall vibes to the table. Upcoming fall nights are made for this simple pasta. It is perfectly garlicky with a creamy butternut squash sauce. The prosciutto adds the yummiest salty crunch. Everyone’s loves this and it’s my favorite fall pasta.

By @halfbakedharvest

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 cups cubed butternut squash
• 6 cloves garlic
• 2 tablespoons fresh thyme leaves
• 2 tablespoons chopped fresh rosemary
• 1 pound long or short cut pasta
• 8 slices prosciutto
• 2 tablespoons salted butter
• 1 tablespoon fresh chopped sage
• 0.5 cup ricotta cheese
• 0.5 cup shredded gouda cheese
• 0.33 cup grated parmesan cheese

Instructions

1. Preheat the oven to 400 degrees F. On a baking sheet, toss together the butternut squash, olive oil, garlic, thyme, rosemary, and a pinch each of salt and pepper. Transfer to the oven and roast for 20-25 minutes or until the squash is tender.
2. While the squash is roasting, cook the pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water.
3. In a large skillet, cook the prosciutto until crispy. Remove from the skillet and set aside.
4. In the same skillet, melt the butter over medium heat. Add the sage and cook until crispy. Remove from the skillet and set aside.
5. To the skillet, add the roasted squash and garlic. Mash the squash and garlic into the butter. Stir in the ricotta, gouda, and parmesan, stirring until melted. If the sauce seems thick, thin with a little of the pasta cooking water.
6. Stir the pasta into the sauce, tossing well to combine. If needed, thin the pasta with a little of the pasta cooking water. Season with salt and pepper.
7. Serve the pasta topped with crispy prosciutto and sage. Enjoy!