1-First things first, gather your ingredients and get that oven ready it’s the key to unlocking those amazing flavors. Preheat your oven to 400°F and prep your butternut squash by cubing 2 cups of it along with 6 to 10 cloves of garlic. Toss them with 1 tablespoon extra virgin olive oil, 2 tablespoons fresh thyme leaves, 1 tablespoon chopped fresh rosemary, a pinch of crushed red pepper flakes, and some salt and pepper. Lay out 8 slices of prosciutto on the baking sheet and pop it in for 20 minutes, then another 10 to 15 until everything’s tender and crispy. For more ideas on pairing herbs, check out our spicy chili prawn pasta recipe here for inspiration.

2-Next, blend the roasted squash, garlic, and 1/2 cup ricotta cheese in a food processor until it’s super smooth, then season it up with salt and pepper. While that’s happening, boil 1 pound of your favorite pasta in salted water until it’s just right al dente is the way to go and don’t forget to save 1 cup of that pasta water. In a skillet, melt 2 tablespoons salted butter with 1 tablespoon fresh chopped sage and 1 tablespoon chopped fresh rosemary until it turns a lovely brown.

3-Stir in the squash puree and some of that reserved pasta water to loosen it up, then mix in 1/2 cup shredded gouda cheese and 1/3 cup grated parmesan cheese until everything melts together. Add your cooked pasta to the sauce and toss it all around, adding more water if it needs to be saucier. Serve it hot, topped with extra parmesan, the crispy prosciutto, and a sprinkle of fresh sage for that final touch.

4-Substeps for Roasting and Blending: To get the roasting just right, make sure your squash is in a single layer on the baking sheet so it caramelizes evenly. Once blended, taste and adjust the seasoning it makes all the difference. This step really brings out the fall vibes with those fresh herbs like thyme and rosemary.