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Home » All Recipes » Easy Midweek Meal Ideas » Butternut Squash, Prosciutto and Walnut Pasta

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Butternut Squash, Prosciutto and Walnut Pasta

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Everyone needs a few quick and simple pasta dishes up their sleeve, and this easy peasy Butternut Squash, Prosciutto and Walnut Pasta fits the bill perfectly. Very little effort and ready in just 25 minutes – ideal for busy evenings!

Butternut Squash, Prosciutto and Walnut Pasta

This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!

 

A saved #recipefail

Sometimes I think my best recipes come from my biggest fails. This Butternut Squash, Prosciutto and Walnut Pasta recipe is definitely one of those…

I was planning on making Hugh Fearnley-Whittingstall’s ‘Pappardelle with Squash and Sage’ from his brilliant book Hugh’s Three Good Things. It was about an hour before dinner when I realised I didn’t actually have any sage. (Yes, I know… a recipe with only 3 main ingredients and I managed to forget to buy 1 of them!)

My two children were quite young at the time and I just couldn’t face dragging them away from their strictly rationed daily allowance of television to jump in the car and go to the shops. (Especially as with small children a quick 10 minute trip is more like an hour’s round trip… and, back then, there was very much a limit on how late I could make dinner without risking the kids falling asleep in it!)

So instead, I scoured my cupboards for things I thought might go with pappardelle and squash and discovered: dried chilli flakes, a packet of prosciutto, which needed to be used up as it was nearly out of date, and some walnuts, which I had bought to make coffee and walnut cupcakes.

I added these into the roasting tray 5 minutes before the squash was ready and managed to make for myself a recipe that was quicker and easier than Hugh’s. I’ve no idea just how tasty Hugh’s recipe is because I haven’t got round to trying it yet, but let’s just say Hugh’s got his work cut out… because this Butternut Squash, Prosciutto and Walnut Pasta is pretty amazing!

Overhead shot of Butternut Squash, Prosciutto and Walnut Pasta on two plates next to a small dish of grated parmesan

 

A super simple pasta recipe

This really is the easiest of easy peasy pasta recipes… all you need to do is coat cubes of butternut squash with olive oil, chilli flakes and salt, then roast in a hot oven together with walnuts and prosciutto. Meanwhile, cook pappardelle pasta (or whatever pasta you prefer – tagliatelle and spaghetti also work well in this dish) according to packet instructions / your own preferences. Finally, mix everything together, drizzle with a little more olive oil, scatter over some grated parmesan and serve. Easy peasy!

Butternut Squash, Prosciutto and Walnuts on a baking tray

 

What to serve with butternut squash and prosciutto pasta?

This easy Butternut Squash, Prosciutto and Walnut Pappardelle really is a complete meal in it’s own right, but if you want to make it more substantial, add a green salad and some crusty bread.

 

What to drink with butternut squash and prosciutto pasta?

Go for a rich white wine, such as oaked Chardonnay, Viognier or a South African Chenin Blanc.

If you prefer red, try a Côtes du Rhône or a similar Grenache/Syrah blend from elsewhere in the South of France.

A fruity rosé would also work well here.

Butternut Squash, Prosciutto and Walnut Pasta on two plates next to a small dish of grated parmesan

 

What to do with leftover butternut squash and prosciutto pasta?

I have to say, this really is a dish best eaten freshly made, but at a push you could eat it cold the next day. 

 

Can you freeze butternut squash and prosciutto pasta?

No, this recipe is not suitable for freezing.

 

If you like this recipe…

…you might also like:

  • Peach, Prosciutto and Mozzarella Salad
  • Prosciutto Wrapped Turkey Mini Fillets with Sage and Sausage Stuffing
  • One Pot Harissa Chicken and Butternut Squash Pilaf
  • Easy Butternut Squash Macaroni Cheese
  • 20 Easy Peasy Pasta Recipes

 

Butternut Squash, Prosciutto and Walnut Pasta
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Butternut Squash, Prosciutto and Walnut Pasta

Everyone needs a few quick and simple pasta dishes up their sleeve, and this easy peasy Butternut Squash, Prosciutto and Walnut Pasta fits the bill perfectly. Very little effort and ready in just 25 minutes - ideal for busy evenings!
Prevent your screen from going dark
Course Main Course, Pasta
Cuisine British, Fusion, Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 524kcal
Author Eb Gargano

Ingredients

Metric - US Customary
  • 800 g butternut squash peeled and cut into 1cm (½inch) chunks
  • 2 tablespoons olive oil plus extra for drizzling
  • Salt and pepper to taste
  • 50 g walnuts roughly chopped
  • 6 slices prosciutto roughly torn
  • ½ teaspoon dried chilli flakes or to taste (optional)
  • 250 g pappardelle (or any other pasta shape you fancy)
  • Grated parmesan to serve

Instructions

  • Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
  • Place the chunks of butternut squash into the bottom of a large roasting tray. Drizzle over a couple of tablespoons of olive oil, then sprinkle over the chilli, salt and pepper.
  • Turn the butternut squash chunks in the oil (I find it easiest to do this with my hands, but you can use a large spoon if you prefer) and spread out evenly in one layer on the roasting tray.
  • Put the butternut squash into the oven for 10 minutes.
  • After the butternut squash has been roasting for 10 minutes, remove the tray from the oven and add the walnuts and prosciutto. Then turn everything in the oil, using a large spoon. Cook for another 5-10 minutes until the prosciutto is crisp and the butternut squash is soft and tinged with brown. (Take care to make sure nothing burns!)
  • After you have popped the tray back in the oven, cook your pasta according to the packet instructions / your own preferences.
  • Drain the pasta when it is ready and add the butternut squash and prosciutto mixture. Drizzle in some more olive oil and mix everything together gently.
  • Serve with some grated parmesan sprinkled on top.

Notes

  1. Not suitable for freezing.
  2. Nutrition information is approximate and meant as a guideline only.

Nutrition Facts
Butternut Squash, Prosciutto and Walnut Pasta
Amount Per Serving
Calories 524 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 8g
Monounsaturated Fat 9g
Cholesterol 60mg20%
Sodium 105mg5%
Potassium 940mg27%
Carbohydrates 70g23%
Fiber 7g29%
Sugar 6g7%
Protein 14g28%
Vitamin A 21380IU428%
Vitamin C 42mg51%
Calcium 132mg13%
Iron 3mg17%
* % Daily Values are based on a 2000 calorie diet
Tried this recipe?I'd love to hear about it! Leave a review in the comments below.

 

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Disclosure

This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!

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Comments

  1. Sarah James @ Tales From The Kitchen Shed says

    25th August 2015 at 9:32 pm

    What a delicious combination, looking forward to trying this when my squashes are ripe. Thanks for sharing 🙂

    Reply
    • Eb Gargano says

      26th August 2015 at 9:49 am

      Oooh I bet it will taste even nicer with home grown squashes! Let me know how it goes!

      Reply

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Hi and welcome to Easy Peasy Foodie! I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! READ MORE

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