Penne With Butternut Squash And Proscuitto

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   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.

* Per serving · 4 servings · Values may vary.