As the leaves change and temperatures drop, there’s nothing quite like a warm, comforting meal to gather around. This fall pasta recipe brings all the cozy vibes of autumn to your table. It combines sweet roasted butternut squash, savory garlic, aromatic herbs, and a rich, cheesy sauce. Get ready for a delicious, easy, and satisfying dish perfect for those crisp evenings. Rose Stayon makes baking simple, and this quick meal is no exception!
Why You’ll Love This Fall Pasta Recipe
- Rich Autumnal Flavors: Experience the deep, savory notes of roasted garlic paired with naturally sweet butternut squash and fragrant herbs. This fall pasta recipe truly captures the essence of the season.
- Incredibly Creamy Texture: A velvety smooth sauce comes from pureed roasted squash and creamy ricotta cheese. It coats every strand of pasta beautifully.
- Easy to Make: This recipe simplifies meal prep with sheet pan roasting and quick sauce assembly. It’s perfect for beginner cooks or busy parents.
- Customizable: Easily adapt this dish to fit various dietary preferences or pantry staples. Make it vegetarian, add protein, or adjust the spice.
- Family-Friendly Meal: This comforting dish is a guaranteed crowd-pleaser. Even picky eaters will enjoy the mild, sweet flavors of this cozy pasta.
- Perfect for Weeknights: Enjoy maximum flavor with minimal fuss. This hearty meal comes together efficiently, leaving you more time for family.
Ingredients
Gather these fresh, simple ingredients to create your next favorite fall pasta recipe. The combination of sweet squash, aromatic garlic, and rich cheeses makes for an unforgettable meal. Each component plays a crucial role in building the deep, comforting flavors of this seasonal dish.
Butternut squash is not only delicious but also packed with essential nutrients, supporting overall health. Learn more about the butternut squash nutritional benefits.
Produce
- 2 cups cubed butternut squash
- 6-10 cloves garlic
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon fresh chopped sage
Dairy/Cheese
- ½ cup ricotta cheese
- 2 tablespoons salted butter
- ½ cup shredded gouda cheese
- ⅓ cup grated parmesan cheese
Pantry
- 1 tablespoon extra virgin olive oil
- Pinch of crushed red pepper flakes
- Kosher salt and black pepper, to taste
- 1 pound long or short cut pasta
Meat (Optional)
- 8 slices prosciutto
Notes & Substitutions
- Butternut Squash: Save time by using pre-cut or even frozen butternut squash. Thaw frozen squash before roasting.
- Garlic: Adjust the quantity of garlic to your preference. More cloves mean a bolder, more intense garlic flavor in your autumn pasta.
- Herbs: Fresh herbs elevate this recipe. If dried herbs are all you have, use about one-third of the fresh herb quantity (e.g., 1 teaspoon dried for 1 tablespoon fresh).
- Prosciutto: For a vegetarian fall pasta recipe, omit the prosciutto entirely. You can substitute with crispy bacon or sun-dried tomatoes for a similar savory bite.
- Ricotta: Cream cheese or even cottage cheese (blended until smooth) can work as substitutes for ricotta, offering a similar creamy texture.
- Cheese: Feel free to experiment with different meltable cheeses. Gruyere, fontina, or even a sharp white cheddar would be delicious in this creamy squash pasta.
- Pasta: Any pasta shape works well. Consider shapes like penne, fusilli, or orecchiette, which are excellent at holding onto rich, creamy sauces.
- Spice: Adjust the crushed red pepper flakes to achieve your desired level of heat. Add a bit more for an extra kick!
Equipment
Having the right tools makes preparing this delicious fall pasta recipe a breeze. You likely have most of these items already in your kitchen, ensuring a smooth and enjoyable cooking experience.
- Large baking sheet
- Food processor or blender
- Large pot (for pasta)
- Large skillet
- Measuring cups and spoons
- Sharp knife
- Cutting board
Instructions
Creating this creamy butternut squash pasta is a straightforward process, perfect for beginners. Follow these simple steps for a truly comforting and flavorful fall pasta recipe. This dish promises a hearty meal with minimal effort.
- Prepare Oven: Preheat your oven to 400°F (200°C). This ensures your vegetables roast evenly and develop deep flavors.
- Roast Squash & Garlic: On a large baking sheet, combine the 1 tablespoon olive oil, cubed butternut squash, 6-10 cloves of garlic, 2 tablespoons fresh thyme, 1 tablespoon chopped rosemary, and a pinch each of crushed red pepper flakes, kosher salt, and black pepper. Toss everything together until well coated. Arrange the 8 slices of prosciutto around the squash on the same baking sheet. Bake for 20 minutes. After 20 minutes, check the prosciutto; it might be crispy already. Continue baking for another 10-15 minutes, or until the squash is tender and caramelized, and the prosciutto is deliciously crispy.
- Make Creamy Sauce: Carefully transfer the roasted butternut squash and garlic to a food processor or blender. If using prosciutto, remove it from the baking sheet and set aside for garnish, or discard if you prefer. Add the ½ cup ricotta cheese to the food processor. Puree until the mixture is completely smooth and creamy. Taste the sauce and season with additional salt and pepper as needed. This creates the flavorful base for your creamy autumn pasta.
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add 1 pound of your chosen pasta and cook according to package directions until it is perfectly al dente. This means it should be tender but still have a slight bite. Before draining, reserve 1 cup of the starchy pasta cooking water. This water is vital for adjusting the sauce consistency later. Drain the cooked pasta.
- Combine Sauce & Pasta: In a large skillet, melt the 2 tablespoons of salted butter over medium heat. Add the 1 tablespoon fresh chopped sage and the remaining 1 tablespoon chopped rosemary. Cook, stirring occasionally, until the butter begins to brown and smells nutty and fragrant. This brown butter adds incredible depth. Stir in the butternut squash puree and ½ cup of the reserved pasta cooking water, mixing until well combined. Bring the sauce to a gentle simmer. Next, stir in the ½ cup shredded gouda and ⅓ cup grated parmesan cheese until both are completely melted and the sauce is smooth and luxurious. Add the cooked pasta to the sauce, tossing gently until every piece is evenly coated in the creamy goodness. If the sauce appears too thick, gradually add more of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency for this delicious squash pasta.
- Serve & Enjoy: Divide the creamy pasta among your serving plates. Top each portion with extra grated parmesan cheese and fresh sage. If you set aside the crispy prosciutto, crumble it over the top for a savory crunch. Serve your exquisite fall pasta immediately and savor every bite.
Pro Tips & Troubleshooting
Mastering this fall pasta recipe is simple with a few expert tips. These suggestions help ensure perfect results every time, from perfectly roasted vegetables to a silky-smooth sauce.
- Perfectly Roasted Vegetables: For optimal caramelization, avoid overcrowding your baking sheet. Give the squash and garlic space to roast, not steam. Use two sheets if necessary.
- Adjusting Sauce Consistency: Always reserve pasta water! Its starch helps the sauce emulsify beautifully and thin it without diluting flavor. Add it gradually until your creamy pasta reaches ideal thickness.
- Flavor Boost: Ensure your butter truly browns (until it has a nutty aroma) when making the sauce. This step adds immense depth and richness.
- Butternut Squash Prep: Peeling can be tricky. Microwave the whole squash for 2-3 minutes to soften the skin, then use a sharp peeler or knife for easier cubing.
- Don’t Overcook Pasta: Al dente pasta is crucial for the best texture in a creamy sauce. It continues to cook slightly when added to hot sauce.
- Seasoning: Taste and adjust salt and pepper throughout the process, especially after the sauce is complete. This ensures balanced flavors in your seasonal pasta dish.
- Crispy Prosciutto: Keep a close eye on the prosciutto while it bakes. It can go from perfectly crisp to burnt quickly.
Serving, Storage, & Variations
This versatile fall pasta recipe offers many options for serving, storage, and customization. Make it your own with these creative ideas for enhancing flavor and extending enjoyment.
Serving Suggestions
- Garnish with extra grated Parmesan, fresh sage leaves, or a drizzle of high-quality olive oil for a beautiful finish.
- Serve this hearty dish with a crisp green side salad tossed in a light vinaigrette. Crusty bread is also perfect for soaking up extra sauce.
- Pair your creamy squash pasta with a dry white wine like Sauvignon Blanc or a light red like Pinot Noir.
Storage Instructions
- Refrigerate any leftover creamy autumn pasta in an airtight container for up to 3-4 days. To ensure food safety and quality, understanding proper cooked pasta storage guidelines is essential.
- When reheating, do so gently on the stovetop or in the microwave. Add a splash of broth, water, or milk to help bring the sauce back to its original consistency.
Freezing
- The butternut squash puree can be frozen separately for up to 2-3 months. Thaw it completely in the refrigerator before reheating and combining with freshly cooked pasta. Freezing the assembled pasta is not recommended as it can alter the texture.
Variations
- Vegetarian: Simply omit the prosciutto for a delicious vegetarian fall pasta recipe. Consider adding toasted nuts like pecans or walnuts, or some crispy sage leaves for texture and flavor. Sun-dried tomatoes also provide a nice savory depth.
- Add Protein: Boost the protein content by stirring in cooked, shredded chicken, browned Italian sausage, pan-seared shrimp, or even roasted chickpeas for a plant-based option.
- Spice It Up: If you love heat, increase the crushed red pepper flakes. A dash of cayenne pepper can also add a fiery kick to your creamy pasta.
- Different Squash: Experiment with other roasted fall vegetables. Roasted pumpkin or sweet potato can be substituted for butternut squash, offering slightly different sweet and earthy notes.
Nutrition
Enjoy this rich and flavorful fall pasta recipe knowing its estimated nutritional value. It’s a satisfying meal that can be part of a balanced diet.
| Component | Per Serving (estimated) |
|---|---|
| Calories | 326 kcal |
| Protein | 12g |
| Fat | 16g |
| Carbohydrates | 35g |
| Fiber | 4g |
Disclaimer: Nutritional information provided is an estimate based on ingredients and standard preparation. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.
FAQ
Got questions about making this delightful fall pasta recipe? We’ve got answers to help you perfect this comforting dish. Making delicious meals simple is our mission!
- Q: Can I make this pasta sauce ahead of time?
A: Yes, you can absolutely prepare the roasted squash and garlic puree in advance. Store it in an airtight container in the fridge for up to 3 days. Reheat gently before finishing the rest of the recipe.
- Q: Can I freeze the butternut squash sauce?
A: The butternut squash puree freezes beautifully for up to 2-3 months. Thaw it completely in the refrigerator overnight before proceeding with the sauce-making steps.
- Q: What if my sauce is too thick/thin?
A: If your creamy sauce is too thick, gradually add more of the reserved pasta water (or a splash of broth or milk) a tablespoon at a time until it reaches your desired consistency. If it’s too thin, let it simmer gently for a few more minutes to reduce, or stir in a little extra grated cheese to thicken.
- Q: What kind of pasta works best for this recipe?
A: Both long-cut pastas like fettuccine, pappardelle, or linguine, and short-cut pastas such as penne, rigati, or orecchiette work wonderfully. Choose a shape that will effectively hold onto the rich, creamy sauce.
- Q: Can I use different herbs?
A: Absolutely! While sage and rosemary are classic fall flavors that complement the squash beautifully, fresh basil, parsley, or even a hint of nutmeg would also be delicious additions to this seasonal pasta.
- Q: How do I peel a butternut squash safely?
A: For easier and safer peeling, microwave the whole butternut squash for 2-3 minutes to soften the skin. Then, use a sharp vegetable peeler or a sturdy chef’s knife to remove the skin before cubing.
Conclusion
This Creamy Roasted Garlic Butternut Squash Fall Pasta Recipe is truly a culinary hug in a bowl. It perfectly balances sweet, savory, and herbaceous notes with an incredibly comforting, velvety texture. Its ease of preparation and versatility make it an ideal choice for busy parents and beginner cooks alike. Embrace the cozy flavors of autumn; this delicious squash pasta is sure to become a beloved staple in your kitchen for many seasons to come.