Bucatini with Butternut Squash, Prosciutto, and Sage | culture: the word on cheese
This pasta dish of bucatini with butternut squash and BelGioioso American Grana sauce, topped with crispy prosciutto and sage leaves is both light and hearty
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at culturecheesemag.com.
Ingredients
- 3 cloves garlic (skin on)
- ½ cup olive oil (divided)
- ½ tablespoon butter
- ¼ of a yellow onion (sliced thinly)
- Salt (to taste)
- Ground black pepper (to taste)
- 1 pound butternut squash (peeled, seeded and cut into ½-inch cubes)
- 8 slices prosciutto
- 1 cup chicken broth
- ¼ cup heavy cream
- ½ cup BelGioioso American Grana (grated, plus more for sprinkling)
- Pinch of nutmeg
- ¾ pound dry bucatini pasta
- 8 sage leaves
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