The moment that rich, nutty aroma of roasted garlic fills your kitchen, it feels like a warm hug on a chilly evening. That’s exactly how I felt the first time I whipped up this Creamy Roasted Garlic Butternut Squash Pasta—my go-to comfort dish that transforms simple ingredients into a delightful culinary experience.
Imagine this: creamy, velvety butternut squash mingling with aromatic herbs and the crisp texture of prosciutto, all twirled into your favorite pasta. It’s a heartwarming dish that not only brings family and friends together but also saves you from another uninspired week of takeout. Plus, the vibrant colors of the squash and the golden tones of the melted cheese make this pasta a feast for the eyes.
Whether it’s a cozy dinner for two or a gathering of friends, this dish is surprisingly easy to make and will impress even the most discerning palates. Let’s get started on creating a comforting plate of pasta that will make you forget all about fast food!
Why is Creamy Roasted Garlic Butternut Squash Pasta a Must-Try?
Comforting and Indulgent: This recipe wraps you in warmth with its creamy texture and roasted garlic flavor.
Quick Preparation: With just 30-35 minutes of cook time, you’ll serve up a cozy meal without spending hours in the kitchen.
Flavor Explosion: A delightful mix of creamy butternut squash, savory prosciutto, and aromatic herbs creates a rich taste that will wow your guests.
Visual Appeal: The vibrant hues of the squash and melted cheeses make for a gorgeous presentation that’s as pleasing to the eyes as it is to the palate.
Crowd-Pleaser: Whether it’s a family dinner or an impromptu gathering, this dish is sure to become a favorite among friends and family alike.
Creamy Roasted Garlic Butternut Squash Pasta Ingredients
• Essential for your cozy night in!
For the Pasta
- 1 tablespoon extra virgin olive oil – This adds a lovely flavor while helping to roast the squash perfectly.
- 1 pound long or short cut pasta – Choose your favorite variety to nestle in this creamy sauce.
For the Squash Mixture
- 2 cups cubed butternut squash – The star of your dish; its sweetness is beautifully paired with the other ingredients.
- 6-10 cloves garlic – Roasted garlic lends a rich and mellow flavor to the sauce.
- 2 tablespoons fresh thyme leaves – These aromatic herbs add depth and complexity to the dish.
- 2 tablespoons chopped fresh rosemary – Provides a fragrant touch that complements the butternut squash.
- Crushed red pepper flakes – A dash sparks a subtle heat without overpowering the flavors.
- Kosher salt and black pepper – Essential for seasoning to taste; feel free to adjust based on your preference.
For the Toppings
- 8 slices prosciutto – Adds a delightful crunch and savory note; crispy is best for texture!
- 1/2 cup ricotta cheese – Offers creaminess that evens out the flavors perfectly.
- 2 tablespoons salted butter – To create a rich, luscious sauce when combined with the squash.
- 1 tablespoon fresh chopped sage – This warm herb enhances the autumnal feel of the dish.
- 1/2 cup shredded gouda cheese – Melts beautifully to add a smoky, cheesy richness.
- 1/3 cup grated parmesan cheese – A finishing touch that elevates your Creamy Roasted Garlic Butternut Squash Pasta into gourmet territory.
How to Make Creamy Roasted Garlic Butternut Squash Pasta
-
Preheat the oven to 400°F. This ensures a perfectly roasted squash, developing lovely caramelized flavors that elevate your dish.
-
Toss the cubed butternut squash, garlic cloves, thyme, olive oil, 1 tablespoon of rosemary, and a pinch of red pepper flakes, salt, and pepper on a baking sheet. Spread everything out and lay the prosciutto around the squash. Bake for 20 minutes, then check the prosciutto and continue baking for another 10-15 minutes, until the squash is tender and caramelized.
-
Puree the roasted butternut squash and garlic with ricotta cheese in a food processor until smooth. Season with salt and pepper to taste for a beautifully creamy sauce that balances flavors perfectly.
-
Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Just before draining, save 1 cup of the pasta cooking water. Drain the pasta and set aside.
-
Melt the butter in a large skillet over medium heat with sage and 1 tablespoon of rosemary. Keep an eye on it until the butter is golden brown, then add the butternut squash puree and 1/2 cup of the reserved pasta water, stirring until well combined. Stir in the gouda and parmesan, letting them melt into the sauce.
-
Combine the cooked pasta with the sauce, tossing gently to coat. If the sauce is too thick, you can thin it out with a bit more of the reserved pasta water.
-
Serve the pasta on plates, topping each portion with extra parmesan and crispy prosciutto. Twirl your pasta and get ready to enjoy this delightful dish!
Optional: Garnish with a sprinkle of fresh herbs for an extra touch of flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for Creamy Roasted Garlic Butternut Squash Pasta
-
Roasting Perfection: Make sure to spread the squash and prosciutto in a single layer on the baking sheet. This ensures even roasting and a crispy texture.
-
Garlic Goodness: Don’t be afraid of the garlic! Roasting mellows its flavor, creating a sweet, soft blend that’s essential for your creamy sauce.
-
Pasta Timing: Always cook your pasta al dente. It will absorb some of the sauce as it sits, achieving a beautiful creamy consistency in your Creamy Roasted Garlic Butternut Squash Pasta.
-
Smooth Sauce: Ensure the butternut squash and ricotta are thoroughly pureed for a silky texture. If it’s chunky, your sauce will be less cohesive.
-
Seasoning Balance: Taste your sauce before serving! Adding more salt or a touch of nutmeg can enhance the flavors beautifully, making it more robust.
Make Ahead Options
These Creamy Roasted Garlic Butternut Squash Pasta preparations are perfect for busy weeknights! You can prepare the butternut squash and garlic mixture by roasting it up to 24 hours ahead; simply store it in an airtight container in the refrigerator. Additionally, the pasta can be cooked and refrigerated for up to 3 days before serving. To maintain the creamy texture of the sauce, make it fresh just before you combine it with the pasta—reheat the squash puree gently on the stove, adding a splash of reserved pasta water as needed. With these simple steps, you’ll have a comforting meal ready to enjoy with minimal effort!
Creamy Roasted Garlic Butternut Squash Pasta Variations
Feel free to get creative and make this dish your own with these delightful twists!
-
Vegan Option: Swap ricotta for a creamy cashew cheese or silken tofu to keep it plant-based and still rich.
-
Gluten-Free: Use gluten-free pasta made from brown rice or chickpeas for a wholesome alternative that doesn’t skimp on taste.
-
Extra Veggies: Add sautéed spinach or kale to boost the nutrition and color of your dish, giving it a fresh, vibrant feel. A splash of green adds such a lovely contrast!
-
Protein Boost: Integrate shredded chicken or chickpeas for a heartier meal that keeps you full and satisfied for longer. The added protein elevates this dish beautifully.
-
Cheesy Upgrades: Mix in or replace gouda with smoked cheddar for a unique flavor experience that will tantalize your taste buds.
-
Herbal Twist: Experiment with fresh parsley or basil instead of sage and thyme for a brighter, herbaceous note that refreshes the palate. Each herb has its own character that brings new life to this dish!
-
Spicy Kick: Spice it up by adding diced jalapeños or a splash of your favorite hot sauce to the sauce for an unexpected heat that brightens the flavors.
-
Mushroom Medley: Try sautéed mushrooms for an earthy touch that complements the sweetness of the butternut squash, creating a lovely balance that’s irresistible!
How to Store and Freeze Creamy Roasted Garlic Butternut Squash Pasta
Fridge: Store leftover pasta in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or broth for creaminess.
Freezer: For longer storage, freeze the cooked pasta without toppings in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: When reheating frozen or refrigerated pasta, add a bit of cream or broth to restore the sauce’s creamy consistency. Enjoy every comforting bite of your Creamy Roasted Garlic Butternut Squash Pasta!
What to Serve with Creamy Roasted Garlic Butternut Squash Pasta?
Elevate your cozy pasta night with delightful side dishes that complement the rich flavors of this creamy, comforting dish.
-
Garlic Bread: The crispy, buttery texture pairs perfectly, allowing you to savor every drop of the delicious sauce.
-
Mixed Green Salad: A light, fresh salad tossed with a zesty vinaigrette contrasts beautifully with the creaminess of the pasta, adding brightness to your meal.
-
Roasted Brussels Sprouts: Their caramelized edges and earthiness echo the roasted elements in the pasta while providing a satisfying crunch.
-
Sautéed Spinach: Quick to prepare and rich in nutrients, sautéed spinach offers a vibrant green touch that balances the richness of your creamy sauce.
-
Crispy Polenta Fries: These golden bites add a delightful crunch, enhancing the overall texture of your meal while soaking up the pasta’s flavors.
-
Sparkling White Wine: A chilled glass pairs excellently, cutting through the creaminess while enhancing the dish’s savory notes, making for a perfect dining experience.
Creamy Roasted Garlic Butternut Squash Pasta Recipe FAQs
What kind of butternut squash should I use?
Absolutely! Look for a butternut squash that feels heavy for its size and has a smooth, tan skin without any dark spots or blemishes. The flesh should be firm and free from soft or squishy areas, indicating freshness.
How should I store leftovers of the Creamy Roasted Garlic Butternut Squash Pasta?
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, reheat gently on the stovetop along with a splash of water or broth to bring back its creamy texture.
Can I freeze Creamy Roasted Garlic Butternut Squash Pasta?
Yes! For freezing, I recommend freezing the cooked pasta without any toppings in a freezer-safe container for up to 2 months. Thaw it in the refrigerator overnight, then reheat while adding a bit of cream or broth to restore the sauce’s creamy consistency.
What if my pasta sauce is too thick?
Very! If your sauce turns out too thick, don’t worry. Just add a little of the reserved pasta cooking water, a tablespoon at a time, while stirring until the desired consistency is achieved. This will help loosen the sauce without losing flavor!
Is this recipe suitable for people with dietary restrictions?
Great question! If you have dietary concerns, you can easily make this dish vegetarian by omitting the prosciutto. For a gluten-free option, use gluten-free pasta instead. If you’re avoiding dairy, consider substituting the ricotta and cheese with plant-based alternatives like cashew cream or nutritional yeast for a cheesy taste.
How can I enhance the flavors of my Creamy Roasted Garlic Butternut Squash Pasta?
Definitely! To elevate the flavors, consider adding a pinch of nutmeg or a touch of lemon juice to the sauce just before serving. Fresh herbs like basil or parsley sprinkled on top can add a fresh burst of color and flavor that compliments the rich butternut squash perfectly.
Creamy Roasted Garlic Butternut Squash Pasta for Cozy Nights
Ingredients
Equipment
Method
- Preheat the oven to 400°F.
- Toss the cubed butternut squash, garlic cloves, thyme, olive oil, 1 tablespoon of rosemary, and a pinch of red pepper flakes, salt, and pepper on a baking sheet. Spread everything out and lay the prosciutto around the squash. Bake for 20 minutes, then check the prosciutto and continue baking for another 10-15 minutes, until the squash is tender and caramelized.
- Puree the roasted butternut squash and garlic with ricotta cheese in a food processor until smooth. Season with salt and pepper to taste.
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Just before draining, save 1 cup of the pasta cooking water. Drain the pasta and set aside.
- Melt the butter in a large skillet over medium heat with sage and 1 tablespoon of rosemary. Add the butternut squash puree and 1/2 cup of the reserved pasta water, stirring until well combined. Stir in the gouda and parmesan.
- Combine the cooked pasta with the sauce, tossing gently to coat. Thin it out with more reserved pasta water if necessary.
- Serve the pasta on plates, topping each portion with extra parmesan and crispy prosciutto.