Creamy Roasted Garlic Butternut Squash Pasta with Chicken and Crispy Prosciutto

Creamy, cozy, and perfect for fall nights - this roasted garlic butternut squash pasta has everything you want in comfort food: savoury roasted squash, golden chicken bites, and crispy prosciutto on top.

I roasted the squash with garlic, thyme, rosemary, and a hint of red pepper for depth and warmth. Most of it gets blended into a creamy sauce, but I saved a cup of roasted cubes to toss in at the end for extra texture. The browned butter, sage, and parmesan bring everything together for that rich, nutty flavour that screams “comfort season.”

You can easily skip the prosciutto or chicken for a vegetarian version, or add extra greens like spinach or kale for more colour and fibre.

Simple, cozy, and a little fancy without too much effort - exactly how weeknight pasta should feel.

Ingredients:

•  1 tbsp extra virgin olive oil

•  3 cups cubed butternut squash (reserve 1 cup for topping)

•  6-10 cloves garlic (or 6-10 tsp jarred minced garlic)

•  2 tbsp fresh thyme leaves (or 2 tsp dried)

•  2 tbsp chopped fresh rosemary (or 2 tsp dried)

•  Pinch of red pepper flakes

•  Salt and black pepper, to taste

•  8 slices prosciutto

•  1 lb pasta (any shape you love)

•  2 tbsp salted butter

•  1 tbsp fresh sage, chopped

•  1/2 cup shredded gouda or mozzarella, or cream cheese (optional - I used cream cheese because too much dairy cheese makes the husband go flatulent)

•  1/3 cup grated parmesan cheese

•  3 chicken breasts, cut into cubes

•  1 tbsp olive oil (for cooking chicken)

•  1 tsp dried thyme (or to taste)

Directions:

1. Roast the squash and garlic:

•   Preheat the oven to 400°F (200°C). On a large baking sheet, toss cubed butternut squash and garlic with olive oil, thyme, 1 tbsp rosemary, a pinch of red pepper flakes, salt, and pepper. Arrange prosciutto around the edges. Roast for 20 minutes, remove crispy prosciutto, then roast squash for another 10–15 minutes until tender and lightly caramelized.

2. Cook the chicken:

•  While the squash roasts, heat 1 tbsp olive oil in a skillet over medium heat. Add cubed chicken, seasoning with salt, pepper, garlic, and dried thyme. Sauté until golden brown and cooked through (about 6–8 minutes). Set aside.

3. Blend the sauce:

•  Transfer about 2 cups of the roasted squash and garlic to a blender or food processor. Add a few tablespoons of water or pasta water and blend until smooth. Season with salt and pepper. Save the remaining 1 cup of roasted squash to mix in at the end for texture.

4. Cook the pasta:

•  Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve 1 cup of pasta water.

5. Make the sauce:

•  In a large skillet, melt butter with sage and remaining rosemary over medium heat until fragrant. Stir in the squash puree and 1/2 cup of pasta water. Mix in parmesan (and gouda or mozzarella, if using) until creamy.

6. Assemble:

•  Add the cooked pasta and chicken to the sauce, tossing to coat. Add a bit more pasta water as needed to loosen. Stir in the remaining roasted squash for extra texture.

7. Serve:

•  Plate the pasta and top with crispy prosciutto, more parmesan, and an optional drizzle of olive oil or squeeze of lemon for brightness.