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Monday: Pasta with Autumn Squash & Prosciutto

Squash and prosciutto are a great pairing. Choose a new squash to try out!
Serves: 4     Prep: 10-20     Cooking: 35

Ingredients

2 tablespoons unsalted butter
2 tablespoons olive oil
1 onion, chopped
4 ounces prosciutto di Parma, minced
1 lb hard squash (kabocha, butternut, acorn),  peeled and chopped 1/3” dice
14.5 oz diced tomatoes ½ teaspoon Kosher salt
¼ teaspoon pepper
¼ cup coarsely chopped pale green celery leaves, from the inner ribs
2 tablespoons Italian parsley, chopped
1 lb dried pasta- orecchiette, gemelli or cavatelli
1 tablespoon Kosher salt
2/3 cup freshly grated Parmesan cheese

Instructions

Prep Opportunity
Peel and dice the squash.
1
Set a large pot of salted water to a boil.
2
Melt butter in oil in skillet over moderate heat.
3
Add onion and sauté for 10 minutes.
4
Add prosciutto and sauté 2 minutes.
5
Add squash, tomatoes, salt and pepper.   
6
Add ½ cup water.
7
Cover and simmer until squash is tender- about 15 minutes.
8
Stir in celery leaves and parsley.
9
Add pasta and salt to boiling water and cook to al dente.
10
Drain pasta and return it to the pot.
11
Add sauce and stir in cheese.
12
Serve in deep bowls.