Butternut Squash and Prosciutto Notta Pasta

We took a classic Italian ravioli filling and made it into a simple but hearty fall supper. Sugar pumpkins* work equally well in this recipe.

Yield

4 servings

Time

15 minutes to assemble
15-20 minutes to cook
Total time: 30-35 minutes

Ingredients

1/2-16 oz box (8 oz) Notta Pasta Fettuccine
2 tablespoons butter
1 tablespoon olive oil
1 1/2 cups chopped onion
4 cups peeled and 1” cubed butternut squash
Salt and pepper
2 tablespoons chopped fresh sage
1 1/2 cups heavy cream
1/3 lb prosciutto, sliced into strips
*Sugar pumpkins are small with deeply lined skin, used for cooking. They’re not the large smoother skinned pumpkins used for carving.

Directions

1.	Put a large pot of salted water on to boil.
2.	Heat butter and oil in large skillet over a medium-high heat. Add onion and sauté until it begins to soften.
3.	Add butternut to skillet. Salt and pepper to taste. Cook until lightly browned and soft.
4.	Stir in sage and cook one minute. Add cream and bring to a simmer.
5.	Meanwhile, cook Notta Pasta according to box directions. Reserve 1/2-cup pasta water and drain pasta.
6.	Add Notta Pasta and prosciutto to skillet. Toss until well combined, adding any or all pasta water if a wetter sauce is desired. Serve immediately.

In this recipe