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Creamy Brown Butter Squash Pasta with Crispy Prosciutto

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A quick and elegant weeknight dinner featuring roasted butternut squash tossed in a velvety brown butter sauce with crispy prosciutto and fresh sage, ready in under 30 minutes.

Ingredients

Scale
  • 1 pound (450g) Penne or Rigatoni
  • 1/2 cup (113g) Unsalted Butter
  • 3 cloves Garlic, minced
  • 1 cup Reserved Pasta Water
  • 1 large Butternut Squash, peeled and cubed into 1-inch pieces
  • 1 tablespoon Olive Oil
  • Salt and Pepper to taste
  • 4–6 slices Prosciutto di Parma, chopped
  • 1/2 teaspoon Red Pepper Flakes
  • 10–12 Fresh Sage Leaves
  • Parmesan Cheese, grated (for serving)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
  2. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of starchy pasta water before draining.
  3. While pasta cooks, melt butter in a large skillet over medium heat. Swirl occasionally until it foams, quietens, and develops brown specks with a nutty aroma (5-7 minutes). Remove from heat immediately.
  4. In a small separate skillet, cook chopped prosciutto over medium heat for 2-3 minutes until crispy. Remove with a slotted spoon and set aside.
  5. Return the brown butter skillet to low heat. Add minced garlic and sage leaves, sautéing for 30 seconds until fragrant without burning.
  6. Add the drained pasta and roasted squash to the brown butter sauce. Pour in 1/2 cup of reserved pasta water and toss vigorously to create a creamy emulsion. Add more water if needed.
  7. Toss in the crispy prosciutto and half of the parmesan cheese. Season with salt and pepper to taste, keeping in mind the prosciutto is salty.
  8. Serve immediately, topped with remaining parmesan and red pepper flakes.

Notes

Browning butter requires attention as it burns quickly; remove from heat as soon as it smells nutty. Do not overcrowd the pan when crisping prosciutto to ensure it gets crunchy. Reserve pasta water as it is essential for emulsifying the sauce into a creamy consistency. If using fresh pasta, reduce boiling time significantly.

Nutrition

Keywords: brown butter pasta, butternut squash recipe, prosciutto pasta, easy weeknight dinner, fall pasta recipes, creamy pasta without cream

Find it online: https://blingbite.com/creamy-brown-butter-squash-pasta-best-easy-20-min-dinner/