🎼 Perfect partnerEasy creamy lemon garlic mushroom pasta
🍝 ⏱️ 20 min
Oven + stovetop — no fighting over heatShares 9 ingredients (parmesan, cheese, garlic)
👨🍳 Instructions
✨ Meez Magic · 1 steps → 17 actionsReady to cook?
Immersive step-by-step Cook Mode with timers.
1
Preheat oven to 400°F
2
On a baking sheet, toss together the olive oil, butternut squash, garlic, thyme, 1 tablespoon rosemary, and a pinch each of red pepper flakes, salt, and pepper
3
Arrange the prosciutto around the squash
4
Bake 20 minutes, check the prosciutto
5
Bake another 10-15 minutes, until the squash is tender
6
Add the butternut squash, garlic, and ricotta to a food processor and puree until smooth
7
Season the puree with salt and pepper
8
Bring a large pot of salted water to a boil
9
Cook the pasta according to package directions until al dente
10
Just before draining, remove 1 cup of the pasta cooking water, then drain the pasta
11
In a large skillet, melt together the butter, sage, and 1 tablespoon rosemary, cooking until the butter is browning
12
Add the butternut puree and 1/2 cup pasta cooking water to the skillet, stirring until combined
13
Melt in the gouda and parmesan
14
Add the pasta to the sauce, tossing to combine
15
If needed, thin the pasta sauce with a little of the reserved cooking water
16
Divide the pasta between plates
17
Top with parmesan and prosciutto, twirl the pasta up, and serve
🎉
You're all done!
Enjoy your creamy roasted garlic butternut squash pasta — and don't forget to share.
