Cheesy Pasta Bake With Winter Squash, Prosciutto, And Brussels Sprouts Leave Recipe

Name: Cheesy Pasta Bake With Winter Squash, Prosciutto, And Brussels Sprouts Leave
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb pasta (whole wheat penne works well); 2 small winter squash (such as acorn) or one larger winter squash (such as butternut); 1 block gruyere cheese, grated; 1/2 container of marscapone cheese; parmesan cheese to taste, grated; 1/2 cup milk; 1/8 lb prosciutto, thinly sliced at the deli and then cut into ribbons; salt and pepper to taste; brussels sprouts leaves to garnish (peel them off the outside of the sprouts--you could also use frozen peas and add them at the last minute); nutmeg to taste; pinch of brown sugar (optional, depending on sweetness of squash); Olive oil for roasting squash

Servings: persons

1/2 lb pasta (whole wheat penne works well)
2 small winter squash (such as acorn) or one larger winter squash (such as butternut)
1 block gruyere cheese, grated
1/2 container of marscapone cheese
parmesan cheese to taste, grated
1/2 cup milk
1/8 lb prosciutto, thinly sliced at the deli and then cut into ribbons
salt and pepper to taste
brussels sprouts leaves to garnish (peel them off the outside of the sprouts--you could also use frozen peas and add them at the last minute)
nutmeg to taste
pinch of brown sugar (optional, depending on sweetness of squash)
Olive oil for roasting squash

1
1. Preheat oven to 350. Cut squash in half (through the equator for round squash, lengthwise for oblong). Scoop out seeds and pulp. Place on a baking sheet. Sprinkle with olive oil, salt, and pepper, and roast until squash is completely softened (time will vary depending on variety of squash). Alllow squash to cool and then scoop it out of the peel. This step can be done in advance.
2
2. Boil a large pot of water. Add a healthy handful of salt and cook pasta until just al dente (a minute or so under package directions). Drain.
3
3. While pasta is cooking, place squash and marscapone in a food processor and whip until fluffy and thoroughly combined. Season to taste with salt, pepper, and nutmeg (it should be very seasoned, since the pasta will dilute the flavors).
4
4. Add pasta back to cooking pot. Stir in squash mixture, grated gruyere and parmesan, and a little milk as needed to form a sauce. Taste for seasoning and adjust.
5
5. Put pasta in an ovenproof dish and bake at 350 until cheese is melted and bubbly (about 30 minutes).
6
6. While pasta is baking, heat a little olive oil in a skillet to almost smoking. Add prosciutto and crisp. Set on paper towels to drain. Add the brussels sprouts leaves to the prosciutto fat and cook until almost crisp. Just before serving stir in garnishes.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 lb pasta (whole wheat penne works well), 2 small winter squash (such as acorn) or one larger winter squash (such as butternut), 1 block gruyere cheese, grated, 1/2 container of marscapone cheese, and more.

Yes, Cheesy Pasta Bake With Winter Squash, Prosciutto, And Brussels Sprouts Leave falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheesy Pasta Bake With Winter Squash, Prosciutto, And Brussels Sprouts Leave

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