Butternut Squash and Prosciutto Spaghetti

Butternut Squash!

I have recently been inspired to do more cooking recently.  Wow!  It's about time, a year and a half into our marriage!  Rollin has been our main cook.  One of the first weekends in December Rollin was in San Antonio and I was bored so I made good 'ole chili.  Then over Christmas break Rollin and I stayed with my brother and sister-in-law, Matt & Anne, and Anne made butternut squash and prosciutto spaghetti and it was so yummy!  So today at the grocery store a butternut squash caught my eye and I felt the creative desire to cook it and have fun!  I cooked dinner tonight, which is sooooo unusual for Rollin and I.  It was a great success.  Thanks to Anne!!!  I'll post some pictures and put the recipe at the bottom if you want to try it!

Thanks, Anne, for the recipe!

Working in the kitchen!

Roasted butternut squash!

Yes!  A perfect rolling boil!!!

Almost done.  I forgot to take a picture of the finished product.  All that was left was to put the spaghetti and butternut squash in with the meat and squash and to mix it!



Here's Anne's recipe from her blog:

Ingredients:

• 1 medium butternut squash, about 2 pounds
• onion powder
• 1 scant teaspoon salt
• 1/8 teaspoon black pepper
• 3 to 4 tablespoons olive oil
• 8 ounces spaghetti
• 4 tablespoons unsalted butter
• 1 Tbs sage
• 1 Tbs rosemary
• 2 medium cloves garlic, minced
• 1 package proscuitto, chopped
• salt and pepper, to taste
• shredded Parmesan for garnish

Preparation:

• Heat oven to 375°.
• Using a vegetable peeler, peel the squash.  Cut in half and scoop out seeds and cut into 1/2- to 1-inch cubes (I find after peeling the squash it helps to microwave it for a couple of minutes to make it softer for cutting).
• Combine squash, onion powder, 1 tsp salt, 1/8 teaspoon pepper, and 3 to 4 tablespoons of olive oil.
• Toss to coat and spread out in a large foil lined cookie sheet.
• Roast for about 30 to 35 minutes, or until tender and lightly browned, turning about halfway through the roasting time.

• Meanwhile, cook pasta as directed on the package; drain and rinse with hot water. Set aside.
• In a large saucepan or skillet over medium-low heat, cook butter, rosemary and sage until the butter begins to brown.
• When the sediment turns medium brown, add the garlic and proscuitto and continue cooking for about 1 minute. Do not let the butter burn.
• Add the cooked and drained pasta and roasted butternut squash to the butter mixture.
• Put back on the heat and continue cooking stirring, until pasta and squash are hot.
• Taste and add salt and pepper, as needed.
• Garnish with more Parmesan.

Serves 4 to 6.