Butternut Squash Noodles with Prosciutto and Sage
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A spiralizer easily transforms butternut squash into healthy noodles that are impressive enough for a holiday table, yet easy to prepare and perfect for a weekday dinner. Bake the butternut squash noodles in the oven and serve with slices of fried prosciutto, coarsely shaved Parmesan, and a drizzle of brown butter and crisp sage leaves. The flavors of all the ingredients pair beautifully and complement the sweet pumpkin perfectly.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large butternut squash (about 1.3 kg)
- 2 tbsp. l. olive oil
- 90 g unsalted butter, diced
- 60 g thin slices of prosciutto (about 4 slices)
- 5 fresh sage leaves
- 0.5 tbsp. shaved Parmesan (about 60 gr.)
- Special equipment: spiralizer
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Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Cut off the rounded half of the pumpkin and set aside for another use. Remove the stem, then scrape out the neck of the pumpkin and cut it in half crosswise. Use a spiralizer to cut the pumpkin into noodles.
- Place the squash on a baking sheet and toss with olive oil. Season generously with salt and pepper; bake until the noodles are tender but still firm, 10 to 15 minutes.
- Meanwhile, in a large skillet over medium heat, heat 1 tablespoon of butter until melted. Arrange the prosciutto slices in a single layer and cook until golden brown and curled at the edges, turning with tongs halfway through, about 2 minutes per side. Transfer to a plate, cool, then coarsely crumble.
- Add the remaining 5 tablespoons butter to the skillet along with the sage leaves and a pinch of salt and cook, stirring frequently, until the butter turns dark brown, about 4 minutes. Remove from heat.
- Place the pumpkin on a serving platter and drizzle with butter and sage leaves. Top with Parmesan cheese and coarsely crumbled prosciutto. Serve immediately.
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