Creamy Roasted Garlic Butternut Squash Pasta

🥘 Ingredients

• butter (salted)
  2 tablespoons
• butternut squash (cubed)
  2 cups
• flakes (crushed red pepper)
• fresh thyme leaves
  2 tablespoons
• garlic
  6-10 cloves
• grated parmesan cheese
  1/3 cup
• olive oil (extra virgin)
  1 tablespoon
• pasta (long or short cut)
  1 pound
• pepper (kosher salt and black)
• prosciutto
  8 slices
• ricotta cheese
  1/2 cup
• rosemary (chopped fresh)
  2 tablespoons
• sage (fresh chopped)
  1 tablespoon
• shredded gouda cheese
  1/2 cup

🍳 Cookware

• baking sheet
• food processor
• pot
• skillet

1. 1

   Gather grated parmesan cheese , shredded gouda cheese , fresh thyme leaves , ricotta cheese .

   grated parmesan cheese: 1/3 cup, shredded gouda cheese: 1/2 cup, fresh thyme leaves: 2 tablespoons, ricotta cheese: 1/2 cup
2. 2

   Preheat oven to 400° F.
3. 3

   On a baking sheet , toss together the olive oil , butternut squash , garlic , thyme, 1 tablespoon rosemary , and a pinch each of red pepper flakes , salt, and pepper. Arrange the prosciutto around the squash. Bake ⏱️ 20 minutes , check the prosciutto, then bake another ⏱️ 10-15 minutes , until the squash is tender.

   olive oil: 1 tablespoon (extra virgin), butternut squash: 2 cups (cubed), garlic: 6-10 cloves, rosemary: 2 tablespoons (chopped fresh), pepper (kosher salt and black), flakes (crushed red pepper), prosciutto: 8 slices
4. 4

   Add the butternut squash, garlic, and ricotta to a food processor . Puree until smooth. Season with salt and pepper.
5. 5

   Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.

   pasta: 1 pound (long or short cut)
6. 6

   In a large skillet , melt together the butter , sage , and 1 tablespoon rosemary. Cook until the butter is browning, then add the butternut puree and 1/2 cup pasta cooking water, stirring until combined. Melt in the gouda and parmesan.

   butter: 2 tablespoons (salted), sage: 1 tablespoon (fresh chopped)
7. 7

   Add the pasta to the sauce, tossing to combine. If needed, thin the pasta sauce with a little of the reserved cooking water.
8. 8

   Divide the pasta between plates. Top with parmesan and prosciutto. Twirl the pasta up. EAT and ENJOY.
9. 📝

   Nutrition: Calories: 326kcal