Creamy Roasted Garlic Butternut Squash Pasta by @halfbakedharvest

1h
Medium

4 servings

🎃

0.47 l

Butternut Squash

🧄

10 cloves

Garlic

🌿

30 ml

Thyme Leaves

🌿

30 ml

Rosemary

🥓

8 slices

Prosciutto

🧀

0.12 l

Ricotta Cheese

🍝

0.45 kg

Pasta

🧈

30 ml

Salted Butter

🌿

10 ml

Sage

🧀

0.12 l

Gouda Cheese

🧀

80 ml

Parmesan Cheese

Preparation Steps

  1. Step 1/4

    Roast the butternut squash and garlic in the oven with olive oil, thyme, and rosemary.

  2. Step 2/4

    Cook the pasta in a pot.

  3. Step 3/4

    In a pan, fry the prosciutto until crispy.

  4. Step 4/4

    Mix the roasted vegetables with the pasta, add ricotta, butter, sage, gouda, and parmesan.

Composition

Ingredients

Types

Vegetables, Herbs, Meat, Dairy, Grains

Ingredients

butternut squash, garlic, thyme leaves, rosemary, prosciutto, ricotta cheese, pasta, salted butter, sage, gouda cheese, parmesan cheese

Allergens

Lactose, Gluten

Dietetics

Dietary regimen

Vegetarian

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

30 minutes

Cooking

30 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

4 steps

Equipments

Utensils

knife, pan, pot

Appliances

oven, stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@halfbakedharvest

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Creamy, Crispy

Flavors

Garlicky, Cheesy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours, fridge : 3 days, freezer : 1 month