Creamy Roasted Squash & Crispy Prosciutto Linguine

Creamy Roasted Squash & Crispy Prosciutto Linguine 

Makes 4 – 6 servings 

1 medium butternut squash, peeled and cut into 2-inch cubes

2 shallots, halved

4 garlic cloves, peeled

4 tablespoons olive oil, divided 

1 ½ cups vegetable stock 

Zest of 1 lemon 

1 pound linguine 

½ cup heavy (whipping) cream 

1 cup ricotta 

1 cup arugula leaves 

125 grams prosciutto 

Parmesan cheese, for grating (and deliciousness) 

Sea Salt and cracked black pepper 

When ready to cook, start the Traeger according to grill instructions. Set the temperature to 425 degrees F and preheat, lid closed, for 10 – 15 minutes. Line a large baking tray with parchment paper. 

Arrange the squash, shallots, and garlic on the baking tray, then toss with 2 tablespoons of the olive oil and season well with sea salt and cracked black pepper. Roast for 25 – 30 minutes, turning halfway through, until fork tender. Awesome. 

Heat a large skillet over medium-heat and add 2 tablespoons of olive oil. Add the prosciutto and fry, turning often, until crispy on all sides. Set aside. 

Meanwhile, bring a large stock pot of seasoned water to a rapid boil and cook your pasta according to the package directions (al dente, please). Drain and reserve ½ cup of cooking liquid. 

In a blender, combine cooked squash, shallots, garlic, lemon zest, and stock, and blender until smooth. Add the cream and reserved cooking liquid, and blend. Taste, and adjust seasoning as necessary. 

Combine pasta and sauce (depending on your sauciness preference, add all or reserve some sauce for another use), and toss to mix well, then transfer to a platter (or individual serving plates). Top with crispy prosciutto and dollop over the ricotta, then add arugula, parm, and an extra hit of cracked black pepper. Delicious!

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