Creamy Roasted Garlic Butternut Squash Pasta

Method

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss together the olive oil, butternut squash, garlic, thyme, half the rosemary and a pinch each of chilli flakes, salt and pepper. Arrange the prosciutto around the squash. Bake 20 minutes, check the prosciutto, then bake another 10-15 minutes, until the squash is tender.
3. Add the butternut squash, garlic and ricotta to a food processor and puree until smooth. Season with salt and pepper.
4. Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Reserve 1 cup (240 ml) of the pasta cooking water, then drain.
5. In a large skillet, melt together the butter, sage and remaining rosemary. Cook until the butter is browning, then add the butternut puree and 1/2 cup (120 ml) pasta water, stirring until combined. Melt in the gouda and parmesan.
6. Add the pasta to the sauce and toss to combine, thinning with a little more pasta water if needed.
7. Divide between plates and top with extra parmesan and the crispy prosciutto.