Features Recipe Recipe Healthy Eats Butternut Squash “Alfredo” with Crispy Prosciutto from Herbaceous Catering CTbites Team November 06, 2020 Tis the season for, yup, you called it…SQUASH. Chefs around CT are busily creating new ways to use this seasonal bounty and Genee Habansky of Herbaceous Catering, has come up with this recipe for Butternut Squash “Alfredo” with Crispy Prosciutto. We feel strongly that the addition of prosciutto to just about anything vastly improved the dish, and this Squash Alfredo is no exception. Make it at home and let us know what you think. You can find all the gorgeous squash you could ever need at The Westport Farmers’ Market, or at any local farmers’ market near you. Support local! Butternut Squash “Alfredo” with Crispy Prosciutto from Herbaceous CateringIngredients3/4 cup heavy cream2 tablespoons of butter1 pound of butternut squash, medium dice5 sprigs of thyme, tied together with kitchen twine1 pound fresh pasta (preferably fettuccine)3/4 cup freshly grated Parmesan, dividedSalt and pepper6 slices ProsciuttoDirectionsPreheat the oven to 375, line a half sheet pan with parchment paper & lay the Prosciutto on itBake for 15 minutes, rotating once, until darker in color, remove from oven and place on a paper towel lined plate (will crisp up more during cooling)In a medium sauce pan, place cream, butter, squash, thyme & 1/2 cup water. Bring to a boil then down to a simmer for about 15 minutes or so, until the squash is tender. Puree with an immersion or standing blender until smooth. Season with salt and pepperWhile the squash is cooking, bring a large pot of salted water to a boil (the water should be almost as salty as the ocean). Add the fresh pasta and cook for two minutes until done. Reserve 1/2 cup of pasta water. Add pasta to squash mix along with half the Parmesan. Add pasta water, a tablespoon at a time, if it is too thickTo serve, twirl pasta into bowl, sprinkle grated Parmesan, top with crispy Proscuitto.
