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Creamy Roasted Garlic Butternut: 5 Cozy Fall Recipes

Creamy Roasted Garlic Butternut
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Creamy roasted garlic butternut squash pasta is a cozy, flavorful fall dish made with roasted squash, caramelized garlic, ricotta, and fresh herbs, finished with cheese and optional crispy prosciutto.

Ingredients

Scale
  • 4 cups cubed butternut squash
  • 6 cloves garlic, whole
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon chopped fresh rosemary
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 4 slices prosciutto (optional)
  • 1/2 cup ricotta cheese
  • 12 oz pasta (long or short cut)
  • 2 tablespoons salted butter
  • 1 tablespoon chopped fresh sage
  • 1/2 cup shredded gouda cheese
  • 1/4 cup grated parmesan cheese

Instructions

  1. Preheat oven to 400°F (200°C).
  2. On a baking sheet, toss cubed butternut squash and whole garlic cloves with olive oil, thyme, rosemary, red pepper flakes, salt, and pepper. Arrange prosciutto slices around the squash if using.
  3. Roast for 20 minutes. Flip the squash and check prosciutto. Roast for another 10–15 minutes until squash is tender and garlic is soft.
  4. Transfer roasted squash and garlic to a food processor. Add ricotta cheese and blend until smooth. Adjust seasoning if needed.
  5. Boil pasta until al dente. Reserve 1 cup of pasta water, then drain.
  6. In a skillet, melt butter with sage and a little rosemary. Cook until fragrant and lightly browned.
  7. Stir in the squash purée and a splash of pasta water. Mix in gouda and parmesan until melted and creamy.
  8. Add the cooked pasta and toss well. Add more pasta water if needed to loosen the sauce.
  9. Serve topped with crispy prosciutto, more parmesan, and fresh sage.

Notes

    Nutrition

    Find it online: https://bakerslider.com/creamy-roasted-garlic-butternut/

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