HAM AND BUTTERNUT SQUASH SPAGHETTI
Despite the rich and decadent mascarpone, the sauce for this spaghetti is actually pretty light; much of the sauce is chicken broth and squash.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil over medium heat in a large skillet. Stir in ham and cook until the edges are slightly browned, about 3 minutes.
- Stir in garlic; cook until fragrant and edges are barely golden, about 1 minute.
- Pour chicken broth over ham and garlic; bring to a simmer. Stir in butternut squash, red pepper flakes, and salt. Cook until squash is tender, about 15 minutes. Stir in black pepper and reduce heat to low.
- Gently stir mascarpone cheese into squash mixture until completely incorporated. Stir in Italian parsley. Remove from heat and cover.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return to pot.
- Pour butternut-mascarpone sauce over spaghetti, stirring until combined. Sprinkle Parmigiano-Reggiano cheese over spaghetti and serve.
Nutrition Facts : Calories 807.6 calories, Carbohydrate 87 g, Cholesterol 90.3 mg, Fat 41.1 g, Fiber 5.5 g, Protein 25.3 g, SaturatedFat 18 g, Sodium 1063.3 mg, Sugar 5 g
HAM AND BUTTERNUT SQUASH SOUP
Progresso® reduced-sodium chicken broth and ham provide a flavorful addition to this creamy butternut squash soup - a perfect side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Microwave squash on High 5 minutes or until thawed. In large microwavable bowl, mix squash, broth, cinnamon-sugar and pepper. Microwave uncovered on High 3 to 5 minutes or until thoroughly heated.
- Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Pat ham dry with paper towels. Cook ham in oil 2 minutes, stirring occasionally, until lightly browned. Add rosemary; cook 1 minute longer.
- Ladle soup into 4 bowls; sprinkle ham topping in center of each bowl.
Nutrition Facts : Calories 190, Carbohydrate 32 g, Fiber 3 g, Protein 7 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 460 mg
NAVY BEAN-BUTTERNUT SQUASH SOUP
Make and share this Navy Bean-Butternut Squash Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Put beans in a large Dutch oven and add water to cover by 2 inches.
- Bring to a boil; boil 2 minutes.
- Remove pot from the heat.
- Cover and let beans sit for 1 hour.
- Drain out all the liquid.
- Add the chicken broth, water, ham bone, squash, onion, salt, and pepper to the pot with the beans in it.
- Bring to a boil.
- Reduce heat; cover and simmer for 1 3/4 hours or until beans are tender.
- Take out the ham bone.
- Mash the soup with a potato masher, leaving some chunks if desired.
- Remove ham from the bone; cut the meat into chunks and return to the soup; heat until warm enough to serve.
- Discard ham bone.
Nutrition Facts : Calories 112.4, Fat 0.8, SaturatedFat 0.2, Sodium 320.6, Carbohydrate 22.4, Fiber 6.1, Sugar 3, Protein 5.7
SPAGHETTI TOSSED WITH BUTTERNUT SQUASH AND SAGE BUTTER
Provided by Marcela Valladolid
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Put the butternut squash on a baking sheet, toss with the olive oil and season heavily with salt and pepper. Roast until very tender, about 30 minutes. Reserve.
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions.
- Meanwhile, melt the butter in a saucepan over medium-low heat. Add the garlic and cook until fragrant, about 5 minutes. Add the sage and cook until crisp, about 2 minutes. Add the roasted butternut squash and hazelnuts and toss to combine.
- Drain the pasta, add it to the saucepan and mix well to evenly incorporate all the ingredients. Season with salt and pepper. Sprinkle with Parmesan and serve.
HAM AND BUTTERNUT SQUASH SPAGHETTI
Despite the rich and decadent mascarpone, the sauce for this spaghetti is actually pretty light; much of the sauce is chicken broth and squash.
Provided by Chef John
Categories Italian Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil over medium heat in a large skillet. Stir in ham and cook until the edges are slightly browned, about 3 minutes.
- Stir in garlic; cook until fragrant and edges are barely golden, about 1 minute.
- Pour chicken broth over ham and garlic; bring to a simmer. Stir in butternut squash, red pepper flakes, and salt. Cook until squash is tender, about 15 minutes. Stir in black pepper and reduce heat to low.
- Gently stir mascarpone cheese into squash mixture until completely incorporated. Stir in Italian parsley. Remove from heat and cover.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return to pot.
- Pour butternut-mascarpone sauce over spaghetti, stirring until combined. Sprinkle Parmigiano-Reggiano cheese over spaghetti and serve.
Nutrition Facts : Calories 807.6 calories, Carbohydrate 87 g, Cholesterol 90.3 mg, Fat 41.1 g, Fiber 5.5 g, Protein 25.3 g, SaturatedFat 18 g, Sodium 1063.3 mg, Sugar 5 g
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