Creamy Roasted Garlic Butternut Squash Pasta

I made 2 attempts at this recipe. To be perfectly honest, the flavor is nice, but I cannot get past the texture to enjoy it. It's worse than baby food.

Delicious! The sauce was a little dry, so I might add more squash and pasta water. The flavors are amazing!

Pretty flavorful. The prosciutto really pulls all the flavors together. I used some onion infused oil i had leftover from confit to thin the sauce. Also used a blender

Used bacon instead of prosciutto as that's what we had. It was delicious

Made with burrata instead of ricotta

An excellent seasonal meal!

I omitted the 2nd round of rosemary and the sage and it still turned out amazing! Can't wait for the hubby to try it!

So good!

way too sweet and creamy

I altered it by making a classic already and blending it with my roasted seasons squash Also used chickpea noodles instead, it made the dish feel alot less heavy and added a really nice flavor.

Nice way to sneak veggies in for a one dish meal and still have it feel indulgent. Very flavorful. I do prefer it with the prosciutto.

Made with pumpkin and worked well

The work to taste ratio was off. Too much work.

It quite delicious! The prosciutto was really the prize winning gem that took this dish over the edge! Was pretty simple for a weekday dinner.

Made more sauce than needed, but tasty!