This is one of my favorite new recipes. I couldn't find one online that was exactly to my tastes so this is a combination of several recipes of the same vain. Enjoy!
Butternut Squash and Prosciutto Spaghetti
Ingredients:
- 1 medium butternut squash, about 2 pounds
- onion powder
- 1 scant teaspoon salt
- 1/8 teaspoon black pepper
- 3 to 4 tablespoons olive oil
- 8 ounces spaghetti
- 4 tablespoons unsalted butter
- 1 Tbs sage
- 1 Tbs rosemary
- 2 medium cloves garlic, minced
- 1 package proscuitto, chopped
- salt and pepper, to taste
- shredded Parmesan for garnish
Preparation:
- Heat oven to 375°.
- Using a vegetable peeler, peel the squash. Cut in half and scoop out seeds and cut into 1/2- to 1-inch cubes (I find after peeling the squash it helps to microwave it for a couple of minutes to make it softer for cutting).
- Combine squash, onion powder, 1 tsp salt, 1/8 teaspoon pepper, and 3 to 4 tablespoons of olive oil.
- Toss to coat and spread out in a large foil lined cookie sheet.
- Roast for about 30 to 35 minutes, or until tender and lightly browned, turning about halfway through the roasting time.
- Meanwhile, cook pasta as directed on the package; drain and rinse with hot water. Set aside.
- In a large saucepan or skillet over medium-low heat, cook butter, rosemary and sage until the butter begins to brown.
- When the sediment turns medium brown, add the garlic and proscuitto and continue cooking for about 1 minute. Do not let the butter burn.
- Add the cooked and drained pasta and roasted butternut squash to the butter mixture.
- Put back on the heat and continue cooking stirring, until pasta and squash are hot.
- Taste and add salt and pepper, as needed.
- Garnish with more Parmesan.
Serves 4 to 6.
Butternut Squash and Prosciutto Spaghetti
Ingredients:
- 1 medium butternut squash, about 2 pounds
- onion powder
- 1 scant teaspoon salt
- 1/8 teaspoon black pepper
- 3 to 4 tablespoons olive oil
- 8 ounces spaghetti
- 4 tablespoons unsalted butter
- 1 Tbs sage
- 1 Tbs rosemary
- 2 medium cloves garlic, minced
- 1 package proscuitto, chopped
- salt and pepper, to taste
- shredded Parmesan for garnish
Preparation:
- Heat oven to 375°.
- Using a vegetable peeler, peel the squash. Cut in half and scoop out seeds and cut into 1/2- to 1-inch cubes (I find after peeling the squash it helps to microwave it for a couple of minutes to make it softer for cutting).
- Combine squash, onion powder, 1 tsp salt, 1/8 teaspoon pepper, and 3 to 4 tablespoons of olive oil.
- Toss to coat and spread out in a large foil lined cookie sheet.
- Roast for about 30 to 35 minutes, or until tender and lightly browned, turning about halfway through the roasting time.
- Meanwhile, cook pasta as directed on the package; drain and rinse with hot water. Set aside.
- In a large saucepan or skillet over medium-low heat, cook butter, rosemary and sage until the butter begins to brown.
- When the sediment turns medium brown, add the garlic and proscuitto and continue cooking for about 1 minute. Do not let the butter burn.
- Add the cooked and drained pasta and roasted butternut squash to the butter mixture.
- Put back on the heat and continue cooking stirring, until pasta and squash are hot.
- Taste and add salt and pepper, as needed.
- Garnish with more Parmesan.
Serves 4 to 6.
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