Name: Creamy Roasted Garlic Butternut Squash Pasta
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: crushed red pepper flakes; 1/2 cup ricotta cheese; 2 tablespoons fresh thyme leaves; 1 tablespoon fresh chopped sage; 1 pound long or short cut pasta; kosher salt and black pepper; 8 slices prosciutto; 2 tablespoons chopped fresh rosemary; 6-10 cloves garlic; 1/3 cup grated parmesan cheese; 2 cups cubed butternut squash; 2 tablespoons salted butter; 1 tablespoon extra virgin olive oil; 1/2 cup shredded gouda cheese

Butternut Squash Pasta

Can I use other types of squash in this dish?

How do I prevent my squash from becoming too mushy?

What type of sauce works well with butternut squash pasta?

Why is my sauce not sticking to the pasta?

How can I make the dish creamier without using cream?

Best for nights when you’re craving Italian, but also craving fall flavors.

Milk

Wheat

Seasonings

gram

red pepper flakes

Cheese

ricotta cheese

Fresh Vegetables

fresh thyme

fresh sage

Pastas & Noodles

dry pasta

Salt & Pepper

Lunch Meat

prosciutto

fresh rosemary

garlic

grated parmesan cheese

butternut squash

Butter & Margarine

salted butter

Oils

milliliter

extra virgin olive oil

Shredded Gouda Cheese

Vitamin E

Vitamins

Vitamin K

Beta-cryptoxanthin

Alpha-carotene

Vitamin A

Trans fatty acids

Iodine

Minerals

Calories from Fat

Calories

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Beta-carotene

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Phosphorus

Magnesium

Sugar

Carbohydrates

Dietary Fiber

Protein

Lutein+zeaxanthin

Cholesterol

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Selenium

Manganese

Copper

Zinc

Water

Saturated Fat

Sodium

Potassium

Iron

Calcium

Choline

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Baking Goods

Dairy

Produce

Pasta, Sauces, Grain

Meat & Seafood

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