Prosciutto and Sage Butternut Squash Pasta - Live Learn Lovewell

Name: Prosciutto and Sage Butternut Squash Pasta - Live Learn Lovewell
Ingredients: 2 cups butternut squash (about ½ of squash), washed, peeled, cubed; 1 head of garlic, top chopped off; 4 slices of proscuitto, torn; Olive oil; ½ cup sour cream; ½ cup walnuts, roasted; 2 tbsp butter; 2 tbsp sage; ½ lb pasta your choice, cooked to manufacturer’s instructions and 1 cup pasta water; Parmesan for garnish; Preheat oven to 425 F; In a blender, pulse the remaining squash, garlic, sour cream, and walnuts until smooth. You may need to add ½ cup water to help your food processor; In a saucepan, brown butter until fragrant. Add sage, a generous spoonful of butternut squash puree (about ½ cup), and splash of pasta water. Mix until smooth; Add cooked pasta cook until the sauce coats each spiral; Toss with reserved roasted squash and garnish with prosciutto crisps and Parmesan. Enjoy!

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I’ve been on a squash kick: gourds galore! (Did you check out my stuffed acorn squash recipe?) Keeping with the theme, I’m sharing a pasta dish that’s made me rethink butternut squash....

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Ingredients

2 cups butternut squash (about ½ of squash), washed, peeled, cubed
1 head of garlic, top chopped off
4 slices of proscuitto, torn
Olive oil
½ cup sour cream
½ cup walnuts, roasted
2 tbsp butter
2 tbsp sage
½ lb pasta your choice, cooked to manufacturer’s instructions and 1 cup pasta water
Parmesan for garnish
Preheat oven to 425 F
In a blender, pulse the remaining squash, garlic, sour cream, and walnuts until smooth. You may need to add ½ cup water to help your food processor
In a saucepan, brown butter until fragrant. Add sage, a generous spoonful of butternut squash puree (about ½ cup), and splash of pasta water. Mix until smooth
Add cooked pasta cook until the sauce coats each spiral
Toss with reserved roasted squash and garnish with prosciutto crisps and Parmesan. Enjoy!