Creamy Roasted Butternut Squash Pasta

Creamy Roasted Butternut Squash Pasta topped with crispy prosciutto

3 - 4 servings


  • 2 - 3 tbsp extra virgin olive oil
  • 2 cups butternut squash, cubed in 1.5 - 2 cm cubes
  • 1 head of garlic
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons chopped fresh rosemary
  • 1 - 2 tsp red pepper flakes
  • 8 slices prosciutto
  • 1/2 cup ricotta cheese
  • 2 tbsp butter
  • 1 tbsp fresh chopped sage
  • 1/2 cup shredded gouda cheese
  • 1/3 cup grated parmesan cheese
  • salt and black pepper
  • 1 pound of pasta of your choice


  1. Preheat the oven to 400°F/200°C.
  2. Add the butternut squash, red pepper flakes, thyme, and half the rosemary to a roasting pan. Cut off the top of the head of garlic and place on the oven-safe form and drizzle with olive oil so that everything is coated with oil. Bake in the oven for 30 - 35 minutes until the squash is tender and golden brown.
  3. Lay the slices of prosciutto on a baking sheet covered with parchment paper. Bake in the oven until the slices are golden and crips about 10-15 minutes.
  4. Meanwhile, cook the pasta according to the instructions on the box and save some pasta water in case it's needed for the sauce.
  5. Add the butternut squash, ricotta, and garlic to a food processor or mixer. Puree until smooth. Add some water if it's difficult to mix. Season with salt and pepper.
  6. In a large skillet or wok, melt butter and add sage and the remaining rosemary. Cook until the butter is browning. Add the butternut purée and stir in about 1/2 cup of pasta water. Add the gouda and parmesan and stir until melted.
  7. Add the pasta to the sauce and stir so that all pasta is coated. Add more pasta water if you want a thinner sauce.
  8. Serve the pasta topped with pieces of crispy prosciutto and grated parmesan.

ingredients for butternut squash pasta

cubed butternut squash in an enameled cast iron roasting pan

crispy prosciutto

pasta coated in a cast iron wok


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