A perfectly comforting fall dish that has just a few key ingredients and is easy to put together. The sugars in the squash caramelize during roasting, which compliment the savory prosciutto and nutty brown butter. It’s almost like a grown up mac n cheese, but way more healthy and delicious.
Creamy Butternut Squash and Brown Butter Pasta
- 1 medium butternut squash
- 4 tablespoons butter
- ¼ cup freshly grated parmigiano-reggiano plus more for passing
- 12 ounces hearty pasta such as bucatini or large rigatoni
- ½ teaspoon ground nutmeg freshly grated if possible
- 1 teaspoon kosher salt
- freshly ground black pepper
- 3-4 slices prosciutto or pancetta
- Preheat the oven to 350. Split the squash in half lengthwise, scoop out the seeds, and place cut-side down on an oiled baking sheet. Roast until very soft, about 40-50 minutes. Let cool slightly.
- Bring a pot of salted water to a boil for the pasta.
- Puree the squash in a food processor until finely ground, or mash with a potato masher.
- In a large skillet, cook the prosciutto or pancetta in the butter until it just starts to turn brown and crispy. Remove to paper towels, and when cool chop and set aside in a bowl. Pour the squash puree into the same skillet and add the nutmeg, salt and pepper. Stir well and keep warm over low heat.
- Cook the pasta according to package directions until al dente. Reserve 2 cups of pasta cooking water, then drain the pasta and add it to the squash. Stir well, taste for seasoning, and pour in a half cup of the cooking water and let it cook and come together another 2 minutes. Add more water if it seems too thick.
- Remove from the heat and stir in the parmigiano. Spoon into bowls or a large serving bowl and top with crispy prosciutto and more grated cheese.