Roasted Squash & Prosciutto Pasta

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Hayley

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This recipe all started with a dream to create something salty, and savory yet slightly sweet in flavor. Filled with roasted squash, onions, garlic, and herbs and topped with crispy prosciutto, roasted squash seeds, parmesan, and rosemary.

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Pasta Sauce:

This pasta sauce is filled to the brim with roasted veggies like butternut squash, acorn squash, yellow onions, and garlic. This recipe makes more than enough servings for multiple batches of pasta. You can even freeze the pasta sauce if you’d like for future use.

Ingredients you will need:

  • Squash
  • Olive Oil
  • Kosher and Sea Salt
  • Pepper
  • Prosciutto
  • Banza Pasta
  • Butternut Squash
  • Acorn Squash
  • Yellow Onion
  • Garlic
  • Rosemary
  • Veggie Broth
  • Coconut Milk or Non-Dairy Cream
  • Red Pepper Flakes
  • Butter
  • Parmesan Cheese

How long does everything last?

The Pasta sauce should last in the fridge for about 3 to 5 days in a sealed Tupperware. You can also freeze this recipe for up to a year. I recommend cooking the pasta the day of heating the sauce instead of adding to the sauce – they may end up mushy otherwise.

When should I make this recipe?

This is a great recipe if you want to put some work into a flavorful dinner or if you want to make something healthier but hearty ahead of time.

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Roasted Squash & Prosciutto Pasta
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Roasted Squash & Prosciutto Pasta

Recipe by HayleyCourse: MainCuisine: Pasta
Servings

6-8

servings

This strawberry matcha vanilla custard tart is rich in premium matcha flavor and rich in custard and whipped cream. Topped with whipped cream and powdered sugar.

Ingredients

  • Squash Seeds

  • Seeds of 1 Squash

  • Drizzle of Olive Oil

  • Sea Salt

  • Prosciutto

  • 9 Slices Prosciutto, Chopped

  • Drizzle of Olive Oil

  • Pasta

  • Box Banza Pasta

  • Kosher Salt

  • 1 Whole Butternut Squash, Chopped in Quarters

  • 1 Acorn Squash, Chopped in Quarters

  • 1 Yellow Onion

  • 1 Head Garlic

  • 3-4 Rosemary

  • 1 to 2 Cups Veggie Broth

  • ½ to 1 Can Coconut Milk or 1 Cup Non-Dairy Creamer

  • Pinch Salt & Pepper

  • Red Pepper Flakes

  • 1 TBS Butter

  • Fresh Parmesan Cheese

Directions

  • Squash Seeds
  • Add squash seeds to a parchment-lined sheet pan and top with olive oil and salt. Massage into the seeds and roast for 20 minutes at 325 degrees Fahrenheit. Mix halfway through.
  • Remove from oven and completely cool. Set aside.
  • Prosciutto
  • Cook chopped Prosciutto in a medium-sized pan over medium heat with a drizzle of olive oil. Cook until slightly crispy. Set aside on a paper towel-lined plate.
  • Butternut Squash Pasta
  • Add your chopped squash, Heads of garlic, and rosemary to a glass dish. Top with olive oil, salt, pepper, and red pepper flakes.
  • Mix to combine and roast at 425 degrees Fahrenheit for 20 Minutes. Set aside to cool.
  • Cook your pasta according to package directions, and set ½ cup pasta water aside for later.
    Add your roasted veggies to a blender (squishing out the garlic cloves) and add your coconut milk and veggie broth. Mix until combined.
  • Add Butter and your veggie sauce to a pan over low to medium heat. Once heated, add a dusting of Parmesan cheese. Mix in your pasta.
  • Plate your pasta and top with prosciutto, squash seeds, parmesan cheese, and fresh rosemary.

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