Description
A creamy and flavorful roasted garlic butternut squash pasta featuring tender roasted squash, fragrant herbs, melted gouda and parmesan, crispy prosciutto, and a luscious ricotta-infused sauce. Perfect for a comforting and elegant dinner.
Ingredients
Scale
Roasted Vegetables & Prosciutto
- 1 tablespoon extra virgin olive oil
- 2 cups cubed butternut squash
- 6-10 cloves garlic
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh chopped rosemary
- Crushed red pepper flakes, pinch
- Kosher salt, pinch
- Black pepper, pinch
- 8 slices prosciutto
Sauce & Pasta
- 1/2 cup ricotta cheese
- 1 pound long or short cut pasta
- 2 tablespoons salted butter
- 1 tablespoon fresh chopped sage
- 1 tablespoon fresh chopped rosemary
- 1/2 cup shredded gouda cheese
- 1/3 cup grated parmesan cheese, plus extra for topping
Instructions
- Preheat Oven: Preheat your oven to 400° F to prepare for roasting the vegetables and prosciutto.
- Roast Vegetables and Prosciutto: On a baking sheet, toss olive oil, cubed butternut squash, garlic cloves, thyme, 1 tablespoon rosemary, crushed red pepper flakes, kosher salt, and black pepper. Spread evenly and arrange the prosciutto slices around the squash. Bake for 20 minutes, check the prosciutto’s crispness, then bake another 15 minutes until the squash is tender.
- Make Butternut Puree: Transfer the roasted butternut squash, roasted garlic, and ricotta cheese to a food processor. Puree until smooth and creamy. Season with salt and pepper to taste.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water, then drain.
- Prepare Sauce: In a large skillet, melt the butter with chopped sage and the remaining 1 tablespoon rosemary over medium heat. Cook until the butter starts to brown, then add the butternut puree and 1/2 cup of reserved pasta water, stirring to combine. Stir in shredded gouda and grated parmesan until melted and smooth.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the sauce. Toss well to coat the pasta evenly. If the sauce is too thick, add a little more reserved pasta water to thin.
- Serve: Divide the pasta among plates. Top each serving with additional parmesan cheese and the crispy prosciutto slices. Twirl the pasta elegantly and enjoy immediately.
Notes
- Use fresh herbs like thyme, rosemary, and sage for the best flavor; dried can be substituted but reduce quantity.
- If you prefer a vegetarian version, omit prosciutto and add toasted nuts or mushrooms for extra texture.
- Reserve pasta cooking water to adjust sauce consistency easily.
- For a richer sauce, substitute salted butter with unsalted and add a pinch of salt to taste.
- Cook pasta just until al dente to ensure a perfect texture when tossed in sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 60 mg
