Pasta with Butternut Squash, Sage, and Proscutto

Yield: 6-8 servings


1 box medium pasta such as Farfalle (bowties)

1/4 cup Flying Olive Wild Mushroom and Sage Extra Virgin Olive Oil, divided

1 cup prosciutto, julienned (about 6 oz) (use bacon in a pinch, but prosciutto is SO much better)

1 cup shallots, chopped

5 cups butternut squash, peeled and cut into a 1"dice (about a 3-4 lb butternut)

½ tsp dried sage

3 cups chicken broth

1/4 cup Parmigiano-Reggiano Cheese, grated

Salt and freshly ground pepper to taste


Bring a large pot of water to a boil.

Meanwhile, heat 1 Tbsp Flying Olive Wild Mushroom and Sage Extra Virgin Olive Oil in a skillet.  Add prosciutto and sauté until crispy. Transfer to paper towels to drain.

Heat the remaining olive oil over medium in the same skillet.  Add the shallots and sauté until translucent, about 3-5 minutes.  Add the butternut squash and sauté for an additional 3-5 minutes.  Add the broth and sage and simmer until the squash is tender, about 10 minutes.

In the meantime, add the pasta to the salted boiling water. Cook al dente, according to the package directions.  When done, drain in a colander and return to the cooking pot.

When the squash is tender, place 1/3 of the sauce in a blender and process until smooth and creamy.  Add it to the pasta in the
pot and add the remaining butternut squash and liquid.  Toss to coat.  Serve on individual plates.

Sprinkle with cheese and season with salt and pepper.  Top with the crispy prosciutto and serve.

Inspired by a Barilla Pasta recipe.

Submitted by Barb L.