Creamy Roasted Garlic Butternut Squash Pasta

Sudden craving spark moment

You know that spot when your tummy just decides it wants something warm, creamy, and downright cozy? Well that was me one chilly evening, staring at a butternut squash sitting pretty on my counter. Suddenly, the idea to turn it into a silky pasta sauce hit me hard2d2dand quick release pressure cooking was just the way to get it done fast without losing any of that deep roasted garlic flavor you crave.

That squash, paired with roasted garlic and those fresh herbs, I swear it was like the steam was whispering secrets about broth depth and all the savory notes coming together perfectly under pressure. You remember how getting those flavors to blend usually took forever, but here it was done in a snap, no fuss.

Then I thought about that pasta twirled in the creamy sauce, flecked with prosciutto and parmesan melting on top2d2dand yall, it was a total winner. This pressure cooker recipe captured all that cozy comfort without dragging your night down. Youre gonna wanna jot this one down for those nights you just gotta eat something that hugs your soul.

Why pressure wins hearts bullets five to seven

Alright so heres why pressure cooking wins over other methods for this dish.

• First off, it locks in flavors fast. The sealed environment means that roasted garlic and squash dont lose their broth depth to evaporation.
• You get the perfect texture on your squash real quick2d2dsoft enough for pureeing but not mushy.
• The steam cues mean you can set and forget without babysitting the oven or stove.
• Quick release lets you stop cooking at the exact point you want and jump right into mashing or pureeing.
• Slow release is great if you wanna keep things warm and gentle till your pasta waters just right.

For similar one-pot meals, check out our Hearty Crockpot Lentil Soup recipes or learn more about slow cooker expert tips for great kitchen hacks.

Ingredient kit rundown eight to ten items

So heres your grocery bag starter pack for the creamy roasted garlic butternut squash pasta. Grab:

• 1 tablespoon extra virgin olive oil
• 2 cups cubed butternut squash
• 6 to 10 cloves garlic (yep, the more the merrier here)
• 2 tablespoons fresh thyme leaves
• 2 tablespoons chopped fresh rosemary
• Crushed red pepper flakes for a lil kick
• Kosher salt and black pepper, you know the drill
• 8 slices prosciutto
• 1/2 cup ricotta cheese
• 1 pound your fave long or short cut pasta
• 2 tablespoons salted butter
• 1 tablespoon fresh chopped sage
• 1/2 cup shredded gouda cheese
• 1/3 cup grated parmesan cheese

Nothing fancy here but just enough flavors and textures to keep it creamy, herby, smoke-kissed, and totally satisfying. For related herb uses, see our classic Italian seasoning recipes.

Step timeline inside the pot six to eight

Heres the rundown for you to keep the rhythm smooth while cookin up this creamy pasta.

Step one, preheat your oven to 400 degrees Fahrenheit. Toss your butternut squash cubes, garlic cloves, thyme, a tablespoon of rosemary, olive oil, and your little pinch of crushed red pepper plus salt and pepper onto a baking sheet. Lay the prosciutto around that squash for roasting.

Bake for 20 minutes then check on the prosciuttos crispness. Youll bake another 10 to 15 minutes till the squash is nice and tender2d2dthese little steam releases happening in the oven help bring out that broth depth real good.

Next, head to your food processor. Throw in the roasted squash, garlic, and ricotta cheese, then puree it smooth. Season with salt and pepper till it sings to your taste buds.

Boil up your pasta in salted water following package directions so its just al dente. Before you drain, scoop out a cup of the pasta water2d2dkeeps that sauce thin when you toss it all together.

In a skillet melt the butter with sage and the last tablespoon of rosemary. Let the butter brown a little2d2dits that nutty flavor adding dimension. Pour in your butternut squash puree and half a cup of that reserved pasta water, stir till everythings combined.

Time to melt in the gouda and parmesan cheeses, stirring till smooth and gooey. Combine your pasta with the sauce, toss so it all gets hugged up real good. If its thicker than you like, drizzle in a bit more pasta water.

Dish it out and top with a sprinkle of parmesan plus that crispy prosciutto. Twirl it up and dig in!

Shortcut valve tricks three to five

Trust me on these shortcuts to keep your pressure cooker game smooth and stress-free.

Tip one is quick release timing. When you finish roasting the squash and garlic under pressure, hitting that valve quick release stops the cooking dead in its tracks. You wanna catch those flavors at peak broth depth without mush.

Second trick, slow release is your buddy if youre multitasking and wanna keep your dish warm without overdoing it. Just let the steam hiss out slowly at the end and its like a warm cozy hug for your squash sauce.

Also remember, when you add heat to melt the butter and herbs, keep an eye on how fast you stir. You dont want your butter burning but you want that gorgeous golden brown color that amps flavor.

First spoonful story

When that first spoonful hit my lips, dang it was like a creamy dream. The roasted garlic sneaks up on you, mellow but so deep, and that squash gave just the right earthiness wrapped up in that velvety sauce. The herbs? Wow, theyre just floating in there.

And you remember the crunch from prosciutto? Its a perfect snap that cuts through the creaminess. I swear, twirling that pasta with sauce hugs you like an old friend. This aint just food, its comfort yall.

Honestly, I was so grateful that my pressure cooker made it all happen so quickly and with such sound broth depth. When you feel that first bite warming your belly, you know its gonna be a repeat recipe for sure.

Leftover jar guide

If you got leftovers (which might be tough), heres how to keep that creamy roasted garlic butternut squash pasta tasting fresh the next day.

First off, pack it up in an airtight container or jar that seals good, because you want to trap all those steam cues and flavors still hanging out inside.

When its time to nuke it back to life, add a splash of water or broth before warming it. Microwave or stove, just keep the heat gentle so you dont dry it out or make it clumpy.

You can also stir in a little butter or extra cheese while reheating to boost that creamy texture again.

If you like, toss in some fresh herbs too, maybe a tiny sprinkle of sage or rosemary to freshen up the vibe.

Trust me the sauce holds up nice and you get that delicious comfort coming back strong.

Feel good send off with six FAQs

Got questions? I gotcha covered here with the ones yall ask most.

• Can I swap prosciutto for sun-dried tomatoes? Yep, about 1/4 to 1/2 cup of thinly sliced sun-dried tomatoes works great. No need to roast ’em on the baking sheet, just add as a garnish at the end.
• When do you add the sage? Sage jumps in during step five when you melt the butter and herbs together before stirring in the squash puree.
• How much garlic should I use? You can go with 6 to 10 cloves depending on how much garlic punch you like.
• What if my sauce gets too thick? Just thin it out with reserved pasta water a little bit at a time till you get that perfect creamy flow.
• Can I make this vegetarian? Absolutely, just skip the prosciutto and maybe add a little extra cheese or veggies for your protein fix.
• Is the butternut squash already cooked before pureeing? Yes, after roasting in the oven it’s nice and tender, perfect for pureeing smooth.