Creamy Roasted Garlic Butternut Squash Pasta

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Creamy Roasted Garlic Butternut Squash Pasta

Ingredients • 1 tablespoon extra virgin olive oil • 2 cups cubed butternut squash

• 8 cloves garlic

• 2 tablespoons fresh thyme leaves

• 2 tablespoons chopped fresh rosemary

• crushed red pepper flakes

• kosher salt and black pepper

• 8 slices prosciutto

• ½ cup ricotta cheese

• 1 pound long or short cut pasta

• 2 tablespoons salted butter

• 1 tablespoon fresh chopped sage

• ½ cup shredded gouda cheese

• ⅓ cup grated parmesan cheese

How to make

1. Preheat oven to 400° F.

2. 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.

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

4. 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.

5. 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.

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

7. Divide the pasta between plates. Top with parmesan and prosciutto. #cooking #homecooking #fyp #cook #homecooked #foodie #pasta #butternutsquash