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.
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You Will Need
Large Non-Stick Pan
Before You Cook
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.
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.
Prepare the Ingredients
Remove prosciutto from refrigerator and tear into bite-sized pieces.
Stem and mince sage.
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.
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!