Butternut Squash Noodles With Prosciutto And Sage Food
PASTA WITH ROASTED BUTTERNUT SQUASH AND SAGE
Make and share this Pasta with Roasted Butternut Squash and Sage recipe from Food.com.
Provided by Gingerbear
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Dice the squash into half-inch cubes, and toss with olive oil and a dash of salt and pepper.
- Place on a greased baking sheet.
- Heat the oven to 350°, and roast the squash until soft.
- Roasting time will vary from 15 to 25 minutes, depending on the age of the squash.
- Remove from the oven and toss the squash with the chopped sage to infuse the flavor.
- Let cool.
- In a hot skillet, toast the breadcrumbs.
- (If desired, sauté a little garlic in oil until brown, then add the breadcrumbs and continue toasting.) In a large pot, bring water to a boil and add the pasta.
- Cook until the pasta is al dente (meaning it has a bit of resistance when bitten into).
- Drain the pasta, then toss with the squash, breadcrumbs, Parmesan cheese, and salt and pepper to taste.
- (If the pasta seems too dry, toss with a little chicken or vegetable stock, or a bit of the pasta water.) Garnish with fried sage leaves and Parmesan cheese shavings.
Nutrition Facts : Calories 643.4, Fat 3.6, SaturatedFat 1.1, Cholesterol 2.2, Sodium 156.5, Carbohydrate 135.3, Fiber 11.5, Sugar 10.4, Protein 21.1
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- Preheat the oven to 450 degrees F. Cut the bulbous end off the squash and reserve for another use. Remove the stem, then peel the remaining squash and cut in half crosswise. Using a spiralizer, shave the squash into ribbons.
- Put the squash on a baking sheet and toss with the oil. Sprinkle generously with salt and pepper and roast until tender but still firm, 10 to 15 minutes.
- Meanwhile, heat 1 tablespoon butter in a large skillet over medium heat until melted. Add the prosciutto in a single layer and cook until golden and curled around the edges, flipping with tongs halfway through, about 2 minutes per side. Transfer to a plate to cool, then coarsely crumble.
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- To make the butternut squash noodles, cut off the bulb section and reserve it (for soup, broth, roasting etc) and peel the straight top part.
- Set your spiral slicer with the thicker noodle blade and run the squash through it. Toss the noodles with 1/4 cup oil on a rimmed baking sheet. Bake for 10 minutes, or until just barely tender.
- Meanwhile, In a large skillet over medium-high heat, add the remaining 2 teaspoons oil. Add the shallot and prosciutto and cook for 4-5 minutes, or until the prosciutto is crispy and the shallot is tender.
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