Pasta with Prosciutto and Butternut Squash

I have one word for this pasta – WOW!  This recipe is amazing and is now on the top of my list of favorites.  Even though this recipe has everything I like in it, I almost didn’t make it thinking it wouldn’t be that good – I was so wrong!  I had a lot of fettucine in the freezer that I made and also wanted to use up some butternut squash.  This was the perfect solution!  I hope you enjoy this recipe as much as I did.

Goat Cheese Gemelli with Butternut Squash, Spinach, and Prosciutto

1 lb pasta
4 tablespoons unsalted butter, divided
8 slices of deli prosciutto
1/4 cup diced onion
1 whole butternut squash, 3 cups chopped 1 inch squares
4 cups baby spinach
5 oz. goat cheese
3 tablespoons parsley, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup parmesan cheese
1 cup pasta water, reserved (optional)
Start with prepping your items.  Peel the skin from your butternut squash and slice it into 1 inch thick pieces.  Finely dice 1/4 cup of onion and set aside.  Prepare your prosciutto by cutting lengthwise into 1 inch thick slices and then roughly chopping into 1 1/2 inch pieces.  Wash your spinach and set aside.  Finely chop 3 tablespoons of parsley and crumble 5 oz. of goat cheese into a bowl and set aside.

Now prepare your items.  Begin with melting 1 tablespoon of butter and sauteing your prosciutto over medium heat until it begins to brown, about 8-10 minutes.  Remove the prosciutto from your pan and set aside.  Melt another tablespoon of butter (without washing or wiping your pan) and saute the onions until translucent, about 5-7 minutes.  Remove the onions and set aside.  Melt an additional 2 tablespoons of butter and add the chopped butternut squash. 

Saute until soft, about 10-15 minutes.  

Meanwhile, cook your pasta according to the directions on the box (I used homemade pasta).  Once cooked, reserve one cup of pasta water and add the pasta to your pan.  Add the remaining ingredients: reserved prosciutto, reserved onions, chopped parsley, crumbled goat cheese, spinach. salt, pepper, and parmesan cheese to the pan.  Toss until combined and the goat cheese is melted and equally dispersed, adding the reserved pasta water until you’ve reached your desired consistency.  Transfer to a serving bowl, sprinkle with additional parmesan cheese, and enjoy!


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