Becca And Tory’s Dinners

Creamy Roasted Garlic Butternut Squash Pasta

6 servings


1 hour

total time


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

kosher salt and black pepper

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


1. Preheat oven to 400° F.

2. On a baking sheet, toss together the olive oil, butternut squash, garlic, thyme, 1 tablespoon rosemary, and a pinch each of red pepper 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.

3. Add the butternut squash, garlic, and ricotta to a food processor. Puree until smooth. Season with salt and pepper.

4. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.

5. In a large skillet, melt together the butter, sage, and 1 tablespoon rosemary. Cook until the butter is browning, then add the butternut puree and 1/2 cup pasta cooking water, stirring until combined. Melt in the gouda and parmesan.

6. Add the pasta to the sauce, tossing to combine. If needed, thin the pasta sauce with a little of the reserved cooking water.

7. Divide the pasta between plates. Top with parmesan and prosciutto. Twirl the pasta up. EAT and ENJOY.

6 servings


1 hour

total time
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