Butternut Squash Noodles With Parmesan Prosciutto and Sage
tried a sweet potato fry with the Sangiovese and we discovered a new
favorite. BUT, you cannot eat only sweet potato fries and we like to
eat some vegetables that maintain their vegetable semblance, so we
present this recipe. The Butternut squash has the same sweet nutty
flavor found in a sweet potato without all of the starchiness. Granted
the squash no longer resembles squash but looks more of a noodle, but
the healthiness is still present as well as the flavor. Add in some
fried prosciutto and Parmesan and you have a dish that is exquisite
with the Sangiovese.
1 large butternut squash (about 3 pounds)
2 tbsp olive oil
Salt and pepper to taste
6 tbsp unsalted butter, cut into cubes
2 ounces thinly sliced prosciutto, about 4 slices (we used a lightly smoked prosciutto)
5 fresh sage leaves
1/2 cup shaved Parmesan
oven to 450 degrees F. Cut seedy bulbous end off the squash save for
future use. Remove the stem, and peel remaining squash. Cut in half
lengthwise and shave into ribbons (like noodles) with whatever kitchen
gadget you have. We used a spiralizer.
Place shaved squash on a
baking sheet and drizzle with olive and toss to coat evenly. Sprinkle
with desired amount of salt and pepper and roast until tender but firm,
about 12 minutes.
While squash is roasting, heat 1 tablespoon
of butter in a large skillet over medium heat until melted. Lay
prosciutto in a single layer and cook until the edges begin to curl and
turn a light golden. Flip each slice halfway during cooking, about 2
minutes per side. Transfer to a cutting board and allow to cool, then
give a rough chop.
Add the remaining 5 tablespoons of
butter to the drippings in the skillet with the sage leaves and a pinch
of salt. Cook, stirring the butter often, until it is a dark brown
color, about 4 minutes. Remove from heat and set aside.
squash in a serving bowl or platter, drizzle with butter and sage
leaves, and top with Parmesan and prosciutto. Serve immediately with