Creamy Roasted Garlic Butternut Squash Pasta.

The coziest bowl of Creamy Roasted Garlic Butternut Squash Pasta. Best for nights when you’re craving Italian, but also craving fall flavors. Butternut squash and garlic, roasted with fresh herbs and pureed into a creamy sauce with ricotta cheese. All together they make for the most vibrant and delicious pasta. Finish off with parmesan cheese and crispy-salty prosciutto for an autumn dinner that’s roll your eyes back GOOD.

Monday nights are better with cozy bowls of pasta. It’s got to just be a fact by now. But really, it’s been chilly, chilly here and I’m loving every minute of the cozy weather.

I said this yesterday in the favorite’s post, but I thrive this time of year. It just makes me so happy.

And let’s be real, I LOVE the food. Especially the creamy plates of pasta. And today’s pasta is almost perfection (almost because perfection is overrated).

This pasta is fun to make – here are the details

I kept this as simple as can be, so don’t let the steps and time throw you off. Promise the recipe is easy, you just need some time to roast that squash.

The heart of the pasta is really all in the butternut squash and garlic…and the herbs, cheese, and geez I guess the prosciutto too. Ok, so everything together is what makes it delish. The secret? Roasting the squash, garlic, and prosciutto together on the same sheet pan. As the squash roasts, the garlic caramelizes, and the prosciutto gets crispy.

First, toss the squash and garlic with lots of fresh thyme, rosemary, chili flakes, salt, and pepper.

Arrange the prosciutto around the squash and roast for a bit. Very simple.

Of course, if you don’t eat meat, you can easily omit the prosciutto to make this a vegetarian pasta. I would add sun-dried tomatoes, those would be delish.

Purée the squash into sauce

Once the squash has finished roasting, puree it with the garlic and ricotta cheese until smooth. You can do this in a food processor or blender.

Next, boil the pasta, but save some of the water for thinning sauce.

Now melt the butter in a skillet with sage. Next, add the squash purée and a splash of the cooking water. Stir in some gouda cheese, add the pasta, and toss, toss, toss. Taste and season as needed. And well…you’re done.

Then serve topped with extra parmesan and that crispy prosciutto.

It’s such a creamy, delicious pasta that has all the flavors we love most this time of year. And it’s cheesy – very cheesy, so it’s beyond good. Think roll your eye back, go for that second serving good.

Great for the end of October and then into November when the nights are cold and long. The perfect bowl to cozy up to by the fire.

Looking for other butternut squash recipes? Here are a few ideas: 

Rosemary Roasted Butternut Squash Pizza

Roasted Butternut Squash and Spinach Lasagna

Butternut Squash Pasta Carbonara with Rosemary Bacon

Fall Harvest Roasted Butternut Squash and Pomegranate Salad

Hasselback Butternut Squash with Sage Butter and Prosciutto Breadcrumbs

Lastly, if you make this Creamy Roasted Garlic Butternut Squash Pasta be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

@halfbakedharvest

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♬ Dream A Little Dream Of Me – Ella Fitzgerald & Louis Armstrong

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