halfbakedharvest4.5
Butternut Squash Goat Cheese Pasta.
Loved every single bite of this meal, it is so good... and the perfect, quick and easy Monday meal.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●pot
- ●pan
- ●skillet
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 425 degrees F.
2
Using a spiralizer, spiral the squash into spaghetti size noodles. Alternately, you can cube the squash as well. Place the butternut noodles on a baking sheet and toss with 1 tablespoon olive oil, salt + pepper.
olive oil3 tablespoonskosher salt + peppersalt + pepper (toast)
3
Place in the oven and roast for ⏱️ 5-10 minutes or until the noodles are tender, but not mushy. Remove from the oven.
4
Bring a large pot of salted water to a boil. Boil the pasta until al dente. Reserve 1 cup of pasta cooking before draining. Drain.
5
Meanwhile, heat a large skillet over medium heat and add 2 tablespoons olive oil. Once hot, add the bread crumbs, oregano, salt + pepper and cook, stirring for ⏱️ 4-5 minutes or until toasted and golden. Remove the bread crumbs from the pan to a plate.
olive oil3 tablespoonskosher salt + peppersalt + pepper (toast)
6
Place the butter, remaining 1/2 cup oregano leaves and prosciutto in the skillet and cook over medium heat until the butter is browned and the prosciutto crisp. Remove from the heat. Add in the butternut squash noodles, half the angel hair pasta and parmesan and toss to coat. If desired add the remaining angel hair pasta and a little of the reserved pasta cooking water to thin the sauce. Divide the pasta among bowls and top with breadcrumbs and goat cheese. EAT!
t medium butternut squash (peeled + left whole (don' cut in half))1butter8 tablespoonsprosciutto (finely diced (omit if vegetarian))2 ounces
Nutrition Facts
calories
627 kcal
fat Content
32 g
serving Size
1 serving
fiber Content
5 g
sugar Content
4 g
sodium Content
491 mg
protein Content
14 g
cholesterol Content
59 mg
carbohydrate Content
50 g
saturated Fat Content
15 g
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