Penne With Butternut Squash And Proscuitto – a delicious recipe with Pasta, olive oil, butternut squash, rosemary, onion, chicken stock. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Bring a large pot of water to a boil. Peel butternut squash and remove seeds. Cut squash into small cubes. Chop the onion very thin, place in a heated skillet with 2 Tbsp of olive oil. Saute or sweat the onions for 5 minutes. Add rosemary sprig, diced squash and saute for a few minutes. Season with salt and pepper. Stir in the broth and cook unil the squash is completely cooked through and tender. Discard the rosemary and process half of the sauce in a blender. Saute the proscuitto with remaining oil in a non stick pan, until crispy. Cook pasta according to package directions. Drain and toss with the squash mixture. Serve on individual plates garnished with crispy proscuitto and drizzled with balsamic vinegar.
576
kcal
Calories
37
g
Fat
21
g
Carbs
41
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 box (16 ounces) Penne Pasta, 4 Tbsp olive oil, 1 medium butternut squash, 1 sprig fresh rosemary, and more.
Yes, Penne With Butternut Squash And Proscuitto 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.
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