* Roasted Butternut Squash Pasta
|
Roasted Butternut Squash Pasta
- ·
1 tablespoon extra
virgin olive oil
- ·
2 cups cubed butternut squash
- ·
6-10 cloves garlic
- ·
2 tablespoons fresh thyme leaves
- ·
2 tablespoons chopped fresh rosemary
- ·
crushed
red pepper flakes
- ·
kosher
salt and black pepper
- ·
8 slices prosciutto
- ·
1/2 cup ricotta cheese
- ·
1 pound pasta
- ·
2 tablespoons salted butter
- ·
1 tablespoon fresh chopped sage
- ·
1/2 cup shredded gouda cheese
- ·
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)
Printer Friendly Version