Ultimate Butternut Squash, Prosciutto and Walnut - Kitchen20

Ingredients

• 800 g butternut squash, peeled and cut into 1 cm chunks
• 2 tablespoons olive oil, plus extra for drizzling
• Salt and pepper to taste
• 50 g walnuts, roughly chopped
• 6 slices prosciutto, roughly torn
• ½ teaspoon dried chili flakes (optional, to taste)
• 250 g pappardelle (or any pasta shape you fancy)
• Grated parmesan for serving