When I bought a butternut squash at the farmers’ market, I knew I wanted to do something other than just roast it. I wanted to make pasta with it – something sweet and savory at the same time. This pasta does just that. The butternut squash is sauteed just until it starts to break down, which allows it to coat the pasta and make a richer sauce. It’s garlicky and a little warm. The sage lends a fresh, herbal flavor which brightens the other rich flavors. This sauce is very easy and takes little effort.
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I’m submitting this recipe to WTSIM # 20: for the love of gourd. You can see the roundup of all the gourd-related recipes here. And check out Cook Sister’s blog while you’re there – she’s got some great stuff!
Spaghetti with Butternut Squash, Sage, and Prosciutto
- 1/2 lbs of spaghetti
- 1 butternut squash, weighing between 1 and 1 1/2 lbs
- extra virgin olive oil
- 2 cloves garlic, minced
- 1 generous pinch crushed red pepper
- 1/4 C thick slices of prosciutto, diced
- 1/2 T fresh sage, finely chopped
- sea salt and freshly ground pepper
Cook pasta in salted water according to package directions. While the water is coming to a boil, cut the butternut squash in half. Use a cleaver, and slowly rock it into place through the squash. Remove the seeds and the stringy core and discard – a metal measuring tablespoon works very well. Cut off the ends. Use a vegetable peeler to peel the squash. Cut the squash into approximately half-inch dice. Cover the bottom of a large saute pan with olive and heat over medium-high heat. Add the garlic, and saute for a couple minutes until it begins to turn golden. Add the squash and season with the red pepper. Saute the squash for 5-6 minutes until it softens – just before it begins to break down. Add the prosciutto and continue to saute until the prosciutto begins to color and turn golden. Continue to saute until the squash is just beginning to break down. Remove from the heat. Sprinkle over the sage and season with the salt and pepper. When the pasta is done, drain reserving a few tablespoons of water. Pour the drained pasta with the water into the saute pan. Toss to combine. Serve immediately.