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* Roasted Butternut Squash Pasta
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Roasted Butternut Squash Pasta
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1 tablespoon extra
virgin olive oil
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2 cups cubed butternut squash
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6-10 cloves garlic
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2 tablespoons fresh thyme leaves
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2 tablespoons chopped fresh rosemary
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crushed
red pepper flakes
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kosher
salt and black pepper
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8 slices prosciutto
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1/2 cup ricotta cheese
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1 pound pasta
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2 tablespoons salted butter
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1 tablespoon fresh chopped sage
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1/2 cup shredded gouda cheese
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1/3 cup grated parmesan cheese
1. Preheat
oven to 400° F.
2.
On a baking sheet, toss together the olive oil, butternut squash, garlic,
thyme, 1 tablespoon rosemary, and a pinch each of red pepper flakes, salt, and
pepper. Arrange the prosciutto around the squash. Bake 20 minutes, check the
prosciutto, then bake another 10-15 minutes, until the squash is tender.
3.
Add the butternut squash, garlic, and ricotta to a food processor. Puree until
smooth. Season with salt and pepper.
4.
Bring a large pot of salted water to a boil. Cook the pasta according to
package directions until al dente. Just before draining, remove 1 cup of the
pasta cooking water. Drain.
5.
In a large skillet, melt together the butter, sage, and 1 tablespoon rosemary.
Cook until the butter is browning, then add the butternut puree and 1/2 cup
pasta cooking water, stirring until combined. Melt in the gouda and parmesan.
6.
Add the pasta to the sauce, tossing to combine. If needed, thin the pasta sauce
with a little of the reserved cooking water.
7. Divide the pasta between
plates. Top with parmesan and prosciutto. Serves 6. (Half Baked Harvest)
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