This butternut squash pasta sauce with prosciutto and goat cheese has fresh sage, lots of garlic, and extra virgin olive oil.
It is easy and quick to make and has all the fall flavors that we love.
This lovely butternut squash pasta makes a perfect quick dinner that the whole family can enjoy. The sweetness of the butternut combined with fresh herbs, the savory prosciutto, and goat cheese create a flavor that ticks all the boxes.
Here is what you need
- Butternut squash cut in ½ inch cubes. On a weeknight when I have had a long day at work but still want a quick, homemade dinner, I get the pre-cut butternut squash from my local grocer. Frozen butternut cubes also work well.
- A whole garlic head. It adds so much flavor when roasted with herbs and olive oil.
- Fresh thyme, sage and rosemary sprigs. Dried herbs will work just fine when roasting the butternut squash. I use whatever I have available in my pantry if I can't find any fresh herbs. Dried sage, rosemary and thyme are great. If you have just one of these just use that and add some dried oregano or Italian seasoning if you have it.
- Broth. Vegetable or chicken will work just fine.
- Extra virgin olive oil.
- Spaghetti. Or use your favorite pasta.
- Prosciutto. Feel free to substitute prosciutto with bacon or pancetta.
- Goat cheese. If you don't like goat cheese, you can use grated pecorino romano or parmesan cheese.
- Ground nutmeg, sea salt and freshly ground pepper.
Helpful tips
- For thinning out the sauce, instead of broth you can use reserved pasta water.
- You can place the goat cheese in the freezer for 15 minutes before serving. It will make it easy to grate it over the pasta.
- If you decide to go with bacon you can add the leftover bacon fat from the pan to the butternut sauce when blending for added flavor.
Step by step
Making this butternut sauce is so simple. The butternut and garlic roast until is nice and soft with fresh herbs like sage, rosemary, thyme, and a couple of tablespoons of olive oil. Then all is blended until it is smooth and served on pasta with prosciutto and goat cheese. Dinner is done in 45 min!
Preheat oven to 400 F.
Heat 2 tbsp olive oil in a medium sauté pan. Add 2-3 sage leaves. After half a minute add the prosciutto. Cook until prosciutto is nice and crispy.(Image 1)
Roughly chop the prosciutto, set aside.
Cut the top part of a garlic head. Place it in the middle of a small aluminum foil piece. Season garlic with sea salt, freshly ground pepper. Add a couple of thyme sprigs, rosemary and sage. Add a tablespoon of olive oil on top. Fold the aluminum foil snuggly and secure it around the garlic head. (Image 2)
In a bowl mix the butternut squash cubes with 2 tbsp olive oil, sea salt and a generous portion of freshly ground pepper.
Arrange the rest of thyme sprigs, rosemary and sage on a rimmed baking sheet.
Arrange the squash in one layer on top of the fresh herbs. Place garlic head (wrapped in aluminum foil) on the baking sheet to roast with the squash. (Image 3)
Roast for 45 minutes, until the squash is tender.
About 15 minutes before the squash is out of the oven start preparing the pasta.
Boil the pasta until al dente. Before draining, scoop out 1 cup of pasta water, then drain the pasta and add the pasta back to the hot pot.
Wait a couple of minutes for the garlic head to cool down. Squeeze the soft garlic flesh out.
Transfer the squash and garlic flesh to a food processor. Add 1 cup of broth. (Image 4)
Puree until smooth. Season with sea salt and freshly ground pepper.
In very low heat mix gently the pasta with the butternut squash sauce. Thin the sauce with the reserved pasta water until it reaches your desired consistency.
Serve warm in bowls with crispy prosciutto pieces, generous amounts of soft goat cheese crushed sage leaves and freshly ground pepper.
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Butternut Squash Pasta Sauce
Ingredients
- 2 lb butternut squash cut in ½ inch cubes
- 1 garlic head
- 10 fresh thyme sprigs
- 10 fresh sage leaves
- 10 rosemary sprigs
- 1 cup broth
- 4 tablespoons extra virgin olive oil
- 1 teaspoon ground nutmeg
- 1 cup pasta water
- 16 oz spaghetti pasta or your favorite
- freshly ground pepper
- sea salt
For serving
- 10 slices prosciutto
- ½ cup goat cheese or more!
Instructions
- Preheat oven to 400 F.
- Heat 2 tbsp olive oil in a medium sauté pan. Add 2-3 sage leaves. After half a minute add the prosciutto. Cook until prosciutto is nice and crispy.Roughly chop the prosciutto, set aside.
- Cut the top part of a garlic head. Place it in the middle of a small aluminum foil piece. Season garlic with sea salt, freshly ground pepper. Add a couple of thyme sprigs, rosemary and sage. Add a tablespoon of olive oil on top. Fold the aluminum foil snuggly and secure around the garlic head.
- In a bowl mix the butternut squash cubes with 2 tbsp olive oil, 1 teaspoon of ground nutmeg, sea salt and a generous amount of freshly ground pepper.Arrange the rest of thyme sprigs, rosemary and sage on a rimmed baking sheet.Arrange the squash in one layer on top of the fresh herbs. Place garlic head (wrapped in aluminum foil) on the baking sheet to roast with the squash.Roast for 45 minutes, until the squash is tender.
About 15 minutes before the squash is ready prepare the pasta.
- Boil the pasta until al dente. Before draining, scoop out 1 cup pasta water, then drain the pasta and add the pasta back to the hot pot.
- Wait for the garlic head to cool down. Squeeze the soft garlic flesh out.Transfer the squash and garlic flesh to a food processor. Add 1 cup of broth. Puree until smooth. Season with sea salt and freshly ground pepper.
- In very low heat mix gently the pasta with the butternut squash sauce. Thin the sauce with the reserved pasta water until it reaches your desired consistency.
- Serve warm in bowls with crispy procuitto pieces, generous amounts of soft goat cheese, crushed sage leaves and freshly ground pepper.
Notes
- This dish is best served warm. It allows the goat cheese to melt and blend with the butternut and prosciutto flavors really well.
- Sometimes prosciutto, bacon, or pancetta tend to be salty. Try ahead of time and adjust salt to balance flavors.
- For thinning out the sauce, you can also use a little heavy cream or half and half. It will result in a creamy richer consistency. Adjust salt and pepper to taste.
Nutrition
