1-Step 1: Preheat and Prep First, preheat the oven to 400 degrees F. On a baking sheet, toss together 1 tablespoon extra virgin olive oil, 2 cups cubed butternut squash, 6-10 cloves garlic, 2 tablespoons fresh thyme leaves, 1 tablespoon of the 2 tablespoons chopped fresh rosemary, a pinch of crushed red pepper flakes, a pinch of kosher salt, and a pinch of black pepper. This step gets all the flavors mingling right from the start.

2-Step 2: Roast the Ingredients Arrange 8 slices prosciutto around the squash and roast for 20 minutes, then check the prosciutto and roast for another 10-15 minutes until the squash is tender. Roasting brings out that caramelized goodness that makes this pasta so irresistible.

3-Step 3: Blend the Sauce Transfer the roasted butternut squash, garlic, and 1/2 cup ricotta cheese to a food processor and puree until smooth, seasoning with additional kosher salt and black pepper as needed. This creates the creamy base that coats the pasta perfectly.

4-Step 4: Cook the Pasta Bring a large pot of salted water to a boil and cook 1 pound long or short cut pasta according to package directions until al dente, reserving 1 cup of pasta cooking water before draining. For a similar twist, try our spicy chilli prawn pasta for another quick meal idea.

5-Step 5: Finish the Dish In a large skillet, melt 2 tablespoons salted butter with 1 tablespoon fresh chopped sage and the remaining 1 tablespoon chopped fresh rosemary, cooking until the butter browns. Add the butternut squash puree and 1/2 cup of the reserved pasta water, stirring to combine, then melt in 1/2 cup shredded gouda cheese and 1/3 cup grated parmesan cheese. Add the cooked pasta to the skillet and toss to coat, thinning the sauce with additional reserved pasta water as needed. Serve topped with extra grated parmesan cheese and the crispy prosciutto, garnished with fresh sage. The whole process takes about 15 minutes prep and 45 minutes cook time, for a total of 1 hour.