Butternut Squash with Prosciutto and Parmesan Spaghetti

Wednesday, October 28, 2020

This was absolutely delicious and a great way to use a bumper crop of butternuts.

Butternut Squash with Prosciutto and Parmesan

October 28, 2020

Yield: 4 servings

Prep time: 15

Cook time: 45

Total time:


1 tbsp olive oil

2 cups butternut squash, cubed

4 cloves garlic

2 tsp thyme (fresh is preferred but if dried is what you have)

2 tsp dried rosemary

kosher salt and black pepper

5-6 slices prosciutto

1/2 cup ricotta cheese

6 ounces spaghetti

1 tbsp butter

2 tsp chopped fresh sage

1/3 cup grated parmesan cheese



Preheat the oven to 400, while you cut the butternut squash.  On a baking sheet, add the butternut, garlic, thyme, salt and pepper.  Drizzle with olive oil.  Bake for 20 minutes or until tender.  Remove the squash.


Add in the prosciutto, and bake for 10-15 minutes or until crispy.


Add the squash mixture and the ricotta to a food processor and blend until smooth, checking for good seasoning flavor and adjust if necessary.


Bring a large pot of water to boil, when boiling add 1 tbsp kosher salt, and add the spaghetti, and cook according to package directions.


In a large skillet, melt the butter, the fresh sage and the rosemary.  Cook until the butter is beginning to brown, then add the puree and the parmesan and additionally some of the pasta water and if the mixture is too thick.  Add the pasta to the puree and toss to combine.  Garnish with additional parm, crack up the prosciutto with your hands and sprinkle on top.


Adapted from Half Baked Harvest


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