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 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.
How to make this butternut sauce
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. I just add fresh herbs, like sage and thyme, a couple of tablespoons of olive oil, roast until is nice and soft, add some pasta and dinner is done in 45 min.
Ingredients
- Butternut squash
- Broth (Vegetable or chicken)
- Fresh thyme, sage and rosemary
- Prosciutto
- Goat cheese
- Extra virgin olive oil
- Spaghetti
- Freshly ground pepper
- Sea salt
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 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 fresh 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.
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.
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.
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.
Tips & substitutions
- For thinning out the sauce, instead of broth you can use reserved pasta water.
- Feel free to substitute prosciutto with bacon or pancetta. 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.
- If you don’t like goat cheese, you can use grated pecorino romano or parmesan cheese.
- 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 one of them just use that and add some dried oregano or Italian seasoning if you have it.
- It goes without saying you can use the pasta of your choice. This sauce will be great with penne, fettuccine, even orzo!
You may also like
- This Greek beef ragú pasta is slow cooked and flavors really shine.
- This spaghetti sauce with tomatoes & basil tastes immeasurably better than the best supermarket sauce.
- This old fashioned beef stew has a sauce worthy of lots of bread dipping!
Check all the pantry items a Greek kitchen wouldn’t go without.
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Ingredients
- 2 lb butternut squash cut in 1/2 inch cubes
- 1 cup broth
- 10 fresh thyme sprigs
- 10 fresh sage leaves
- 10 rosemary sprigs
- 10 slices prosciutto
- goat cheese
- 4 tablespoons extra virgin olive oil
- 16 oz spaghetti pasta or your favorite
- 1 cup pasta water
- freshly ground pepper
- sea salt
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, sea salt and a generous portion of fresh 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.
- 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. Puree until smooth. Season with sea salt and freshly ground pepper.
- 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.
- 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
- I find that 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.
Nutrition
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