Creamy Butternut-Sage Penne
with Crispy Prosciutto
Mashed butternut squash is the backbone to this creamy sage sauce, which is tossed with penne and spinach for a meal that delivers on richness without being heavy. Pan-fried prosciutto gives each bite a delicious salty crunch!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
125 g
Diced Prosciutto
170 g
Butternut Squash, cubes
43 g
Cream Cheese
(Contains Milk)
1 unit
Chicken Broth Concentrate
50 g
Shallot
1 unit
Garlic, cloves
7 g
Sage
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
170 g
Penne
(Contains Wheat)
½ tsp
Chili Flakes
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat Guide for Step 6 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, add squash, 1 tsp salt and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high. Cook uncovered until squash is fork-tender, 10-12 min. Drain and return squash to the same pot, off heat. Mash squash until smooth.
While squash cooks, add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 3/4 cup pasta water (dbl for 4 ppl), then drain and return penne to the same pot, off heat.
While penne cooks, peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic. Pick a few sage leaves from stems, then finely chop 2 tsp (dbl for 4 ppl).
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then prosciutto. Cook, stirring often, until golden-brown and crispy, 5-7 min. Remove the pan from heat. Transfer prosciutto to a paper towel-lined plate. Reserve fat in the pan.
Reheat the same pan over medium. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add shallots. Cook, stirring often, until slightly softened, 2-3 min. Add garlic and sage. Cook, stirring constantly, until fragrant, 30 sec. Add mashed squash, broth concentrate, cream cheese, half the reserved pasta water and 1 tbsp butter (dbl for 4 ppl). Season with salt and pepper. Increase heat to medium-high. Bring to a simmer, whisking constantly, until sauce is smooth.
Add spinach, penne, Parmesan and remaining pasta water to the pan with sauce. Cook, stirring often, until spinach wilts and sauce thickens, 2-3 min. Season with salt and pepper, to taste. Divide penne and sauce between plates. Sprinkle with prosciutto and some chili flakes, if desired. (NOTE: Reference heat guide.)
