Description
A creamy, comforting pasta dish featuring roasted butternut squash, salty crispy prosciutto, and fresh herbs. Perfect for a cozy fall dinner.
Ingredients
Scale
- 1 lb pasta (such as penne or fettuccine)
- 1 medium butternut squash, peeled, seeded, and cubed
- 4 oz prosciutto, thinly sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh sage leaves, chopped
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- While squash roasts, place prosciutto slices on a separate baking sheet lined with parchment. Bake for 8-10 minutes until crispy. Break into small pieces.
- Cook pasta according to package directions in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
- In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Add garlic and cook for 1 minute until fragrant.
- Add roasted butternut squash to the skillet and mash roughly with a fork. Stir in heavy cream and Parmesan cheese, mixing until smooth and creamy. Add reserved pasta water a little at a time to reach desired sauce consistency.
- Add drained pasta to the skillet and toss to coat evenly with the sauce. Stir in crispy prosciutto, sage, and parsley. Season with salt, pepper, and red pepper flakes if using.
- Serve immediately, garnished with additional Parmesan and fresh herbs.
Notes
For a vegetarian version, omit prosciutto and add toasted walnuts or pecans. You can also substitute butternut squash with pumpkin or sweet potato.
Nutrition
- Calories: 620
- Sugar: 8g
- Fat: 28g
- Carbohydrates: 72g
- Protein: 22g