Prosciutto and Sage Linguine
with roasted butternut squash
Prep & Cook Time: 25-35 min.
Cook Within: 6 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
David Padilla
The salty-sweet combo is the inspiration for many a delicious meal, and this pasta dish is no exception. Prosciutto brings a natural salty touch and the butternut squash is a sweet, filling delight: combined, they bring delicious contrast in both flavor and texture. Herbaceous sage and a creamy, cheesy sauce augment the culinary ying and yang, making this marriage of opposites a meal of champions.
In Your Box (serves 2)
- 3 oz. Prosciutto
- 8 oz. Cubed Butternut Squash
- 1 Sage Sprig
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4 oz. Light Cream
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2 oz. Grated Parmesan
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5 oz. Linguine
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories713
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Carbohydrates70g
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Fat36g
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Protein21g
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Sodium1343mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Pot
- 1 Baking Sheet
- 1 Colander
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 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. Spread into a single layer and roast in hot oven until tender, 20-25 minutes. While butternut roasts, cook pasta.
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2 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.
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3 Prepare the Ingredients
Remove prosciutto from refrigerator and tear into bite-sized pieces. Stem and mince sage.
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4 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, 4-6 minutes. Remove prosciutto to towel-lined plate. Keep pan over medium heat.
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5 Make Sauce and Finish Dish
Add 1 tsp. olive oil and sage to hot pan and stir, 1 minute. Add cream and pasta cooking water and stir occasionally until slightly thickened, 1-2 minutes. Stir in Parmesan (reserve a pinch for garnish) until incorporated and sauce is thickened. 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 prosciutto. Bon appétit!
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