How to make it

1.  

    

   Preheat the oven to 400° F. On a baking sheet, toss together the olive oil, butternut squash, one tablespoon of Lee Kum Kee Minced Garlic, thyme, one tablespoon of rosemary, and a pinch each of salt and pepper. Arrange the prosciutto around the squash. Bake for 20 minutes, check the prosciutto and remove if crispy, then bake another 10-15 minutes, until the squash is tender.
2. Add the butternut squash, remaining Lee Kum Kee Minced Garlic, Lee Kum Kee Chili Garlic Sauce and ricotta to a food processor. Puree until smooth. Season with salt and pepper.
3. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.
4. 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 pasta cooking water, stirring until combined. Melt in the gouda and parmesan.
5. Add the pasta to the sauce, tossing to combine. If needed, thin the pasta sauce with a little of the reserved cooking water. Divide the pasta between plates. Top with parmesan and prosciutto. Serve and enjoy!