1-Getting started with this butternut squash pasta is straightforward and fun. Begin by preheating your oven to 400°F and preparing the squash. Toss the 2 cups of cubed butternut squash with 1 tablespoon extra virgin olive oil, 6-10 cloves garlic, 2 tablespoons fresh thyme leaves, 1 tablespoon chopped fresh rosemary, a pinch of crushed red pepper flakes, kosher salt, and black pepper on a baking sheet.

2-Arrange 8 slices of prosciutto around the squash and bake for 20 minutes, then check the prosciutto and bake another 10 to 15 minutes until the squash is tender. While that’s roasting, cook 1 pound of pasta in salted boiling water until al dente, and reserve 1 cup of pasta water before draining.

3-In a skillet, melt 2 tablespoons salted butter with 1 tablespoon fresh chopped sage and the remaining 1 tablespoon chopped fresh rosemary until the butter browns. Add the pureed roasted squash mixture made by blending the squash, garlic, and 1/2 cup ricotta cheese in a food processor and stir in 1/2 cup pasta water. Melt in 1/2 cup shredded gouda cheese and 1/3 cup grated parmesan cheese, then toss with the pasta, adding more reserved water if needed.

4-Serve it up topped with extra parmesan and the crispy prosciutto for a delicious finish. This method, including roasting for caramelized flavors, takes about 1 hour total, with 15 minutes prep and 45 minutes cooking.