Prosciutto and Sage Fettucine

with roasted butternut squash

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

A note about serious food allergies

In Your Box (serves 2)

  • 3 oz. Prosciutto
  • 8 oz. Cubed Butternut Squash
  • 1 Sage Sprig
  • Info
    4 fl. oz. Light Cream
  • Info
    2 oz. Grated Parmesan
  • Info
    5 oz. Linguine
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Colander
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Butternut Squash

    Cook the Butternut Squash

    Place butternut squash on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into butternut squash. Roast in hot oven until tender, 20-25 minutes. While butternut roasts, cook pasta.

  • Step 2 - Cook the Pasta

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 10-12 minutes. Reserve ½ cup pasta cooking water. Drain pasta in a colander. While pasta cooks, prepare ingredients.

  • Step 3 - Prepare the Ingredients

    Prepare the Ingredients

    Tear prosciutto into bite-sized pieces. Stem and mince sage.

  • Step 4 - Crisp the Prosciutto

    Crisp the Prosciutto

    Line a plate with a paper towel. Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add prosciutto to hot pan and stir occasionally until crisp, 3-5 minutes. Remove to towel-lined plate. Reserve pan; no need to wipe clean.

  • Step 5 - Make the Sauce

    Make the Sauce

    Return pan used to crisp prosciutto to medium heat and add with 1 tsp. olive oil. Add sage to hot pan and stir, 1 minute. Add cream and stir occasionally until slightly thickened, 1-2 minutes. Stir in Parmesan (reserve a pinch for garnish), then stir occasionally until cheese is incorporated and sauce is thickened, 1 minutes.
    Remove from burner and stir in pasta, butternut squash, sage, and prosciutto (reserving a pinch for garnish). Plate dish as pictured on front of card. garnishing with reserved Parmesan and reserved proscuitto. Bon appétit!