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Pasta olive oil butternut squash rosemary onion chicken stock salt freshly ground black pepper vinegar
Viewed: 33 - Published at: 7 years agoIngredients
- 1 box (16 ounces) Penne Pasta
- 4 Tbsp olive oil
- 1 medium butternut squash
- 1 sprig fresh rosemary
- 1 medium onion
- 2 cups chicken stock
- 1 cup proscuitto, julienne
- salt
- freshly ground black pepper
- Balsamic Vinegar
Method
- Bring a large pot of water to a boil. Peel butternut squash and remove seeds. Cut squash into small cubes. Chop the onion very thin, place in a heated skillet with 2 Tbsp of olive oil. Saute or sweat the onions for 5 minutes. Add rosemary sprig, diced squash and saute for a few minutes. Season with salt and pepper. Stir in the broth and cook unil the squash is completely cooked through and tender. Discard the rosemary and process half of the sauce in a blender. Saute the proscuitto with remaining oil in a non stick pan, until crispy. Cook pasta according to package directions. Drain and toss with the squash mixture. Serve on individual plates garnished with crispy proscuitto and drizzled with balsamic vinegar.
