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!
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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and squash and discovered: dried chilli flakes, a packet of prosciutto, which needed to be used up as it was nearly out of date, and some walnuts, which I had bought to make coffee and walnut cupcakes.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!
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!
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.
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…
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Butternut Squash, Prosciutto and Walnut Pasta
Ingredients
- 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
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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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!
Sarah James @ Tales From The Kitchen Shed says
What a delicious combination, looking forward to trying this when my squashes are ripe. Thanks for sharing 🙂
Eb Gargano says
Oooh I bet it will taste even nicer with home grown squashes! Let me know how it goes!