Butternut Squash Pasta

Ingredients

1x 500g bag pasta of choice ( I used orecchiette)

1 large butternut squash, peeled and cut into cubes

1 package prosciutto (6 slices)

2 cups curly kale

1 clove garlic, chopped

1 shallot, chopped

2 sage leave, chopped

2 tablespoons olive oil

1/2 cup parmesan cheese

Salt

Pepper

Method

1. Pre heat oven to 400F. Line a sheet pan with parchment paper & add cubbed butternut squash. Spray with olive oil and toss with salt. Bake for 25 minutes.

2. Cook pasta according to instructions. Remember to salt water heavily and save minimum 1/2 cup of the pasta water. We will use this later.

3. While the pasta cooks, heat a large non-stick pan over medium heat and pan fry prosciutto for 30 seconds on each side. Remove and roughly chop.

3. Using the same pan, sauté garlic, onions and sage in 1 tablespoon oil for 2 minutes. Add cooked butternut squash, chopped prosciutto, kale and toss together.

4. Once the pasta is cooked, throw it overtop the butternut squash mixture along with 1/4 cup pasta water and 1/4 cup parmesan cheese. Toss to combine.

5. Sprinkle remaining parmesan and enjoy!

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Calories Per Serving (4 servings)

Calories: 581

Fats: 19.3

Carbohydrates: 84.5

Protein: 28.2