Still on our to-try list, but looks good enough to save

Summary

  • Prep Time: 20 minutes
  • Cook Time: 1 hours

Ingredients

  • 1 Tbsp olive oil
  • 2 cups cubed butternut squash
  • 8 cloves garlic
  • 2 Tbsp fresh thyme
  • 2 Tbsp rosemary
  • 1 pinch red pepper flakes
  • 1 pinch salt
  • 1 pinch pepper
  • 8 slices prosciutto
  • 1/2 cup ricotta
  • 1 lbs pasta
  • 2 Tbsp butter
  • 1 Tbsp sage
  • 1/2 cup gouda
  • 1/2 cup parmesan

Directions

  1. Preheat oven to 400°F (205°C)
  2. On a baking sheet, toss together olive oil: 1 Tbsp, butternut squash: 2 cups cubed, garlic: 8 cloves, fresh thyme: 2 Tbsp, half of rosemary: 2 Tbsp, red pepper flakes: 1 pinch, salt: 1 pinch, and pepper: 1 pinch. Arrange the prosciutto: 8 slices around the squash.
  3. Bake 20 minutes, check the prosciutto, then bake another 10-15 minutes, until the squash is tender.
  4. Add the butternut squash, garlic, and ricotta: 1/2 cup to a food processor. Puree until smooth. Season with salt and pepper.
  5. Bring a large pot of salted water to a boil. Cook the pasta: 1 lbs according to package directions until al dente. Save 1 cup of the pasta cooking water before draining.
  6. In a large skillet, melt together the butter: 2 Tbsp, sage: 1 Tbsp, and remaining 1 tablespoon rosemary. Cook until the butter is browning
  7. Add the butternut puree and 1/2 cup pasta cooking water, stirring until combined. Melt in the gouda: 1/2 cup and parmesan: 1/2 cup.
  8. Add the pasta to the sauce, tossing to combine. If needed, thin the pasta sauce with a little of the reserved cooking water.
  9. Plate the pasta and with parmesan and prosciutto.