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.
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.