If you’re on the hunt for a cozy, comforting dish that feels fancy without all the fuss, I’ve got just the thing for you. This Creamy Roasted Garlic Butternut Squash Pasta Recipe is one of my absolute favorites during fall and winter months — it’s rich, velvety, and bursts with roasted garlic goodness wrapped in a smooth butternut squash sauce. Trust me, once you try it, it’ll become your go-to dinner when you want something delicious but not complicated.

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Why This Recipe Works

Roast to deepen flavors: Roasting the garlic and butternut squash brings out a natural sweetness and complexity that blends perfectly into the sauce.
Creamy but light texture: The ricotta adds creaminess without heaviness, balancing the richness of cheeses and butter.
Herb harmony: Fresh sage, rosemary, and thyme layer earthy, aromatic notes that elevate every bite.
Perfectly crispy prosciutto: Baking the prosciutto with the squash crisps it up nicely, giving a delightful texture contrast.

Creamy Roasted Garlic Butternut Squash Pasta, roasted garlic butternut squash pasta, fall vegetarian pasta, cozy butternut squash pasta, creamy vegan pasta - 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

Each ingredient in this Creamy Roasted Garlic Butternut Squash Pasta Recipe plays its part beautifully. I always look for a firm butternut squash with bright orange flesh and fresh herbs from the market to really shine here.

Extra virgin olive oil: Use a good quality one—it adds richness and helps roast the squash evenly.
Butternut squash: The star of the show; its natural sweetness is essential.
Garlic cloves: Roasting mellow’s garlic’s sharpness into a lovely, nutty flavor.
Fresh thyme & rosemary: These herbs bring that fresh, earthy aroma that pairs perfectly with autumn flavors.
Red pepper flakes: Just a pinch adds a subtle warmth without overpowering.
Kosher salt & black pepper: Balances and enhances all the natural flavors.
Prosciutto slices: Crisp them in the oven for salty, savory crunch.
Ricotta cheese: Makes the sauce creamy and adds a subtle tang.
Pasta: I love using linguine, but short cuts like penne work great too.
Salted butter: Adds depth and richness right in the sauce.
Fresh sage: One of those herbs that brings earthy warmth, perfect with butter.
Shredded gouda cheese: Melts beautifully for a nutty, creamy texture.
Grated parmesan cheese: The finishing touch with sharp umami notes.

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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’m all about letting you make this dish your own. Over time, I’ve played with swapping herbs or adding spicy elements depending on what I’m in the mood for or what’s in season. You should too—it’s your kitchen adventure!

Variation: Replace prosciutto with crispy pancetta or omit for a vegetarian twist; I’ve found the squash sauce stands beautifully on its own.
Dairy substitute: Use vegan ricotta or cashew cream to make this dairy-free without losing that luscious texture.
Spice level: Add extra red pepper flakes or a smear of harissa for a kick—I love that gentle heat contrasts the creamy sauce.
Herbs swap: If fresh sage isn’t available, dried works, or try fresh basil for a summer vibe.

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

Step 1: Roast with Love

Preheat the oven to 400°F. On a rimmed baking sheet, mix the olive oil, cubed butternut squash, whole garlic cloves, fresh thyme, and half the rosemary with some salt, pepper, and crushed red pepper flakes. Spread the prosciutto slices around the squash. I always keep an eye on the prosciutto around 20 minutes—you want it crisp but not burnt, so if needed, shift it toward the edges of the pan to avoid overcooking. Roast for 30–35 minutes total, until the squash is tender and golden.

Step 2: Puree the Magic Sauce

Once roasted, toss the squash, soft roasted garlic, and ricotta cheese into your food processor. Blend it until super smooth—this is your luscious sauce base. Taste, then season gently with salt and pepper. I like to keep it on the saltier side here since the pasta water and cheese will add more seasoning later.

Step 3: Cook and Save Pasta Water

Bring a large pot of salted water to a boil and cook your pasta until just al dente. Here’s a pro tip: before draining, scoop out a cup of that starchy pasta water and set it aside. This magic ingredient helps thin out and bind your sauce perfectly later.

Step 4: Build the Sauce on the Stove

In a large skillet, melt the butter and add the remaining rosemary and fresh sage. Cook gently until the butter starts to brown and smell nutty, then stir in the butternut squash puree. Pour in about half a cup of the reserved pasta water and stir to combine. Now add shredded gouda and grated parmesan — watch them melt into that creamy goodness.

Step 5: Marry Pasta and Sauce

Toss the cooked pasta directly into the skillet with your sauce. Use the remaining pasta water if you want to loosen the sauce a bit—it should cling to the noodles but not feel sticky or heavy. Give everything a good toss until well coated.

Step 6: Serve and Top It Off

Divide the pasta onto plates, sprinkle extra parmesan on top, and scatter those perfectly crisp prosciutto slices for texture and flavor pops. Twirl some up on your fork, sit down, and enjoy—you’ve earned it!

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Pro Tips for Making Creamy Roasted Garlic Butternut Squash Pasta Recipe

Garlic roasting patience: Don’t skip roasting the garlic whole—it mellows the sharpness and adds depth to the sauce.
Pasta water magic: Always save some pasta water—it’s your secret weapon for silky sauce consistency.
Butter browning: Watch your butter carefully; browning it adds a nutty flavor that can’t be rushed.
Prosciutto crispiness: Baking prosciutto with the squash crisps it perfectly; avoid adding it too early to prevent burning.

How to Serve Creamy Roasted Garlic Butternut Squash Pasta Recipe

Garnishes

I love topping this pasta with extra freshly grated parmesan for sharpness and a sprinkle of toasted pumpkin seeds for crunch. Sometimes I add a little drizzle of good quality olive oil or even a few fresh sage leaves fried in butter for that extra elegant touch.

Side Dishes

This recipe pairs beautifully with a simple green salad dressed with lemon vinaigrette or roasted Brussels sprouts for added brightness. A crusty garlic bread on the side is a must for soaking up any leftover sauce—trust me, it disappears quickly!

Creative Ways to Present

For a special occasion, I like to serve this pasta in shallow bowls topped with a parmesan crisp and a sprig of fresh rosemary. It makes the dish look fancy but keeps it cozy. You can also swirl the pasta into individual nests for a charming presentation that guests love.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it keeps well for 3-4 days. The sauce thickens as it cools, so adding a splash of milk or pasta water when reheating brings back that creamy texture.

Freezing

I usually avoid freezing this pasta because the creamy texture can separate upon thawing, but if you must, freeze the sauce and pasta separately in airtight containers. Thaw overnight in the fridge before reheating gently on the stove with some extra liquid.

Reheating

When reheating, warm the pasta over low heat with a splash of broth, milk, or reserved pasta water, stirring often to restore creaminess without drying out the dish. Microwaving works too—just add a little liquid and heat in short bursts.

FAQs

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

Absolutely! Swap out the ricotta for a plant-based version or use blended silken tofu. Replace the butter with olive oil or vegan butter, and use dairy-free cheese or nutritional yeast for a cheesy flavor. Skip the prosciutto or add sautéed mushrooms for savory goodness.
Can I use frozen butternut squash?

Yes, frozen cubed butternut squash works well if fresh isn’t available. Thaw it properly and spread it out on the baking sheet so it roasts instead of steaming. You might need a little less roasting time since frozen squash is softer.
What pasta works best for this recipe?

I’ve used both long pasta like linguine or fettuccine and short pasta like penne. Choose one that you enjoy, but make sure it holds sauce well. The key is al dente cooking so the pasta has texture that pairs with the creamy sauce.
Can I prepare this dish ahead of time?

You can roast the squash and garlic a day ahead and keep the puree refrigerated. When ready to serve, just warm up the puree, make the sauce, and boil fresh pasta to finish. This way, the meal feels freshly made but saves you some prep time.

Final Thoughts

This Creamy Roasted Garlic Butternut Squash Pasta Recipe isn’t just dinner—it’s a hug on a plate. I’ve shared it with close friends and family, and it never fails to impress with its simple ingredients turned extraordinary. I’m excited for you to try it at home and make it your own; once you do, it might just become one of your comfort classics too!