Butternut Squash Pasta with Crispy Prosciutto & Herbs

Butternut Squash Pasta with Crispy Prosciutto & Herbs is a warm, simple pasta dish that feels like a hug on a plate.

introduction — Butternut Squash Pasta with Crispy Prosciutto & Herbs

This Butternut Squash Pasta with Crispy Prosciutto & Herbs blends sweet roasted squash and salty prosciutto for easy comfort food.
If you like roasted squash in many forms, try butternut squash and brussels sprouts recipe for a tasty side.

why make this recipe — Butternut Squash Pasta with Crispy Prosciutto & Herbs

Make this Butternut Squash Pasta with Crispy Prosciutto & Herbs because it is quick, cozy, and full of flavor.
It uses simple ingredients and gives a fancy feel without hard work.

how to make Butternut Squash Pasta with Crispy Prosciutto & Herbs

Follow clear steps to make this Butternut Squash Pasta with Crispy Prosciutto & Herbs at home.
You can also use roasted squash in other dishes like butternut squash lasagna if you want a change.

• Roast squash and prosciutto on a sheet pan.
• Blend most of the squash with ricotta into a smooth puree.
• Cook pasta until al dente and reserve pasta water.
• Brown butter with sage and rosemary, then add the puree and cheeses.
• Toss pasta with sauce and fold in some roasted squash.
• Top with crispy prosciutto and extra cheese.

Ingredients : Butternut Squash Pasta with Crispy Prosciutto & Herbs

• 1 tablespoon olive oil
• 3 cups butternut squash, sliced
• 6–10 garlic cloves
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh rosemary, chopped (divided)
• Pinch of crushed red pepper flakes
• Salt and black pepper, to taste
• 8 slices prosciutto
• 1/2 cup ricotta cheese
• 1 pound pasta (long or short cut)
• 2 tablespoons butter
• 1 tablespoon fresh sage, chopped
• 1/2 cup shredded gouda cheese
• 1/3 cup grated parmesan cheese

Directions : Butternut Squash Pasta with Crispy Prosciutto & Herbs

• Roast the squash & prosciutto: Preheat oven to 400°F (200°C).
  On a baking sheet, toss butternut squash, garlic, thyme, 1 tablespoon rosemary, red pepper flakes, salt, pepper, and olive oil.
  Arrange prosciutto slices around the squash. Roast 20 minutes, check prosciutto, then roast another 10–15 minutes until squash is tender.
• Prepare the puree: Set aside 1 cup roasted squash for later. Add remaining squash, garlic, and ricotta to a food processor. Blend until smooth. Season with salt and pepper.
• Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water, then drain.
• Make the sauce: In a large skillet, melt butter with sage and remaining rosemary over medium heat until butter begins to brown. Stir in butternut puree and 1/2 cup reserved pasta water. Add gouda and parmesan, stirring until melted and creamy.
• Combine: Toss cooked pasta into the sauce. Gently fold in the reserved 1 cup roasted squash for texture and sweetness. Thin sauce with more pasta water if needed.
• Serve: Divide pasta between plates. Top with crispy prosciutto, a sprinkle of parmesan, and fresh herbs. Serve warm and enjoy!

how to serve Butternut Squash Pasta with Crispy Prosciutto & Herbs

Serve Butternut Squash Pasta with Crispy Prosciutto & Herbs warm on shallow bowls.
Garnish with extra parmesan and a few fresh herb leaves for color.

• Offer a green salad or crusty bread on the side.
• Pair with a light white wine or sparkling water.

how to store Butternut Squash Pasta with Crispy Prosciutto & Herbs

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove with a splash of water or broth to loosen the sauce.

• Freeze the sauce (without pasta) for up to 2 months.
• Keep prosciutto separate and add fresh when serving for best texture.

tips to make Butternut Squash Pasta with Crispy Prosciutto & Herbs

Use these simple tips to make the best Butternut Squash Pasta with Crispy Prosciutto & Herbs.
If you like a richer flavor, try finishing with a small knob of butter.

• Cut squash to even sizes so it roasts uniformly.
• Save pasta water to adjust sauce thickness.
• Crisp prosciutto well so it adds crunch on top.
• For another quick dinner idea, check this hearty stew recipe like cod, celery and potato stew for meal variety.

variation — Butternut Squash Pasta with Crispy Prosciutto & Herbs

Try these easy variations for Butternut Squash Pasta with Crispy Prosciutto & Herbs.

• Make it vegetarian: skip prosciutto and add toasted walnuts.
• Swap gouda for fontina or smoked mozzarella for different melt.
• Use sage brown butter only for a simpler herb note.

FAQs — Butternut Squash Pasta with Crispy Prosciutto & Herbs

Q: Can I make Butternut Squash Pasta with Crispy Prosciutto & Herbs ahead of time?
A: Yes. Roast squash and make the puree a day ahead. Keep prosciutto separate and finish before serving.

Q: What pasta works best for Butternut Squash Pasta with Crispy Prosciutto & Herbs?
A: Any pasta that holds sauce works. Long pasta like fettuccine or short shapes like rigatoni both work well.

Q: Where can I buy good prosciutto or special cheeses for this recipe?
A: Buy it here if you want online options and quick delivery.

Butternut Squash Pasta with Crispy Prosciutto & Herbs

A warm, simple pasta dish that beautifully combines sweet roasted butternut squash and crispy prosciutto for an ultimate comfort food experience.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Dinner, Main Course

Cuisine Comfort Food, Italian

Servings 4 servings

Ingredients

  

For the Roasted Ingredients

• 1 tablespoon olive oil
• 3 cups butternut squash, sliced
• 6–10 cloves garlic
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh rosemary, chopped divided
• 1 pinch crushed red pepper flakes
• to taste Salt and black pepper
• 8 slices prosciutto

For the Pasta and Sauce

• 1/2 cup ricotta cheese
• 1 pound pasta (long or short cut)
• 2 tablespoons butter
• 1 tablespoon fresh sage, chopped
• 1/2 cup shredded gouda cheese
• 1/3 cup grated parmesan cheese

Instructions

 

Roasting

• Preheat oven to 400°F (200°C). On a baking sheet, toss butternut squash, garlic, thyme, 1 tablespoon rosemary, red pepper flakes, salt, pepper, and olive oil. Arrange prosciutto slices around the squash.
• Roast for 20 minutes, check prosciutto, then roast another 10–15 minutes until squash is tender.

Prepare the Puree

• Set aside 1 cup roasted squash for later. Add remaining squash, garlic, and ricotta to a food processor. Blend until smooth. Season with salt and pepper.

Cooking the Pasta

• Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water, then drain.

Making the Sauce

• In a large skillet, melt butter with sage and remaining rosemary over medium heat until butter begins to brown.
• Stir in butternut puree and 1/2 cup reserved pasta water. Add gouda and parmesan, stirring until melted and creamy.

Combining Ingredients

• Toss cooked pasta into the sauce and gently fold in the reserved 1 cup roasted squash for texture and sweetness. Thin sauce with more pasta water if needed.

Serving

• Divide pasta between plates. Top with crispy prosciutto, a sprinkle of parmesan, and fresh herbs. Serve warm and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce. Freeze the sauce (without pasta) for up to 2 months.

Keyword Butternut Squash, Comfort Food, pasta, Prosciutto, Quick Dinner