Butternut Squash Bake Pasta

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -On a baking sheet, add the butternut squash, the olive oil, the garlic, the thyme, 1 tablespoon of the rosemary, the red pepper flakes, the salt, and the black pepper and toss to coat.

Step 3 -Arrange the prosciutto around the butternut squash mixture.

Step 4 -Bake for 20 minutes.

Step 5 -Check the prosciuttoto make sure it is not getting too brown.

Step 6 -Bake again until the squash is tender, about 10-15 minutes.

Step 7 -Set the prosciutto aside. In a food processor, add the butternut squash mixture and the ricotta, cover the processor, and purée the butternut squash mixture until smooth.

Step 8 -Season the butternut squash purée with the salt and the black pepper, as needed.

Step 9 -In a large pot of salted, boiling water, add the pasta and cook it to al dente, according to the package directions.

Step 10 -Reserve 1 cup of the pasta water, then drain the remainder.

Step 11 -In a large skillet over medium heat, add the butter and the sage and cook, while stirring, until the butter begins to brown, about 3-5 minutes.

Step 12 -Add the butternut squash purée and 1/2 cup of the pasta water to the brown butter mixture and stir to combine.

Step 13 -Add the Gouda and 1/3 cup of the parmesan to the butternut squash mixture and stir until the cheese has melted.

Step 14 -Add the pasta to the butternut squash mixture and toss to combine.

Step 15 -Add the remaining reserved pasta water, a little at a time, until the desired consistency is reached. You may not need any or all of the remaining reserved pasta water.

Step 16 -Serve topped with the extra parmesan cheese, the remaining rosemary, and the prosciutto.