Roasted Garlic and Fall Squash Pasta

This recipe was posted on Instagram from Half Baked Harvest. I tried it, but modified a few things to make what I found to be an excellent dish!

Here’s what you need:

6 cups peeled and cubed squash (butternut squash, kabocha squash, or other sweet orange-fleshed squash)

8-10 cloves garlic, trimmed but unpeeled

salt and pepper to taste (don’t be shy with the salt)

crushed red pepper

2 teaspoons fresh thyme, or rosemary, or a combination (or dried herbs, but cut the quantity in half)

glug of olive oil

8 slices prosciutto

1 pound pasta (I did big macaroni and it was like a delicious mac and cheese)

1 cup ricotta cheese

2 tablespoons butter

2 tablespoons chopped fresh sage (sage really gives this dish a special taste)

1 cup shredded gouda, or gouda and parmesan (or you can cut down the shredded cheese volume)

Here’s what you do:

1. Preheat the oven to 425 degrees.

2. Peel and cube the squash. Then toss in a large bowl with the garlic, salt and pepper, crushed red pepper, thyme/rosemary, and olive oil. Spread in a single layer on a large baking sheet, and place the slices of prosciutto around the squash. (If you want to go vegetarian, just skip the prosciutto.)

3. Roast in the oven for about 20 minutes. Stir, flip the prosciutto, and roast another 15-20 minutes, so the squash is soft and browning and the garlic squeezes out of its peel.

4. While the squash is roasting, cook the pasta one minute less than the directions. Drain but reserve one cup pasta water.

5. From the baking sheet, set the prosciutto aside. Squeeze the garlic out of the peel and discard the peel.

6. In a food processor, combine the squash, garlic and ricotta cheese until smooth. Add salt and pepper to taste, if needed.

7. In a pan, heat the butter and sage until the butter starts to brown. Add the squash mixture and half a cup of the reserved pasta water. Stir to combine.

8. Add the shredded cheese to the squash mixture and melt.

9. Add the pasta and remaining reserved water to the squash, and stir until fully combined. Serve as is, or topped with some crumbled prosciutto.


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