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Preheat oven to 400° F.
On a baking sheet, toss together the olive oil, butternut squash, garlic, thyme, 1 tablespoon rosemary, and a pinch each of red pepper 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.
Add the butternut squash, garlic, and ricotta to a food processor. Puree until smooth. Season with salt and pepper.
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.
In a large skillet, melt together the butter, sage, and 1 tablespoon rosemary. Cook until the butter is browning, then add the butternut puree and ½ cup pasta cooking water, stirring until combined. Melt in the gouda and parmesan.
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. Twirl the pasta up. EAT and ENJOY.