Squash and Crispy Prosciutto Fusilli
Squash and Crispy Prosciutto Fusilli
Rating: (1 rated)
  • 1 onion, thinly sliced
  • 2 garlic cloves, chopped
  • 2 tbsp (30 ml) olive oil
  • 3 cups (420 g) diced butternut squash, diced
  • 1 cup (250 ml) chicken broth
  • 1 pinch cayenne pepper
  • 1/2 cup (35 g) Parmesan cheese, freshly grated
  • 8 thin slices prosciutto
  • 8 small sage leaves
  • 3/4 lb (340 g) fusilli
  • 1/4 lb (115 g) buffalo mozzarella, diced
  • Preparation
  • In a pot over medium heat, cook the onion and garlic in the oil until translucent. Add 2 cups (280 g) of the squash, the broth and cayenne pepper. Bring to a boil. Cover and simmer for 20 minutes. Transfer the mixture to a blender, add the Parmesan and purée until smooth. Lightly season with salt and pepper. Set the sauce aside.
  • Meanwhile, with the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
  • Place the prosciutto on the baking sheet without overlapping. Top each slice with a sage leaf. Bake for 7 minutes or until lightly golden. Let cool on a wire rack.
  • In a pot of salted boiling water, cook the pasta for 4 minutes. Add the remaining squash and cook for 5 minutes or until the pasta and squash are al dente. Drain. Return the pasta and squash to the pot. Add the sauce and mix well.
  • Transfer to an 11 x 8-inch (28 x 20 cm) baking dish with an 8-cup (2 litre) capacity. Add the mozzarella and press into the mixture. You can cover and chill at this stage, if desired.
  • Bake for 10 minutes (or 25 minutes if the dish was refrigerated) or until the mozzarella is melted. Cover with the prosciutto slices and serve.
  • Description
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