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Farfalle with Butternut Squash, Sage and Crispy Prosciutto (Farfalle con Zucca, Salvia e Prosciutto Croccante)

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 30 minutes

Servings: 4-6

Regions: Emilia-Romagna

Wine pairing: White

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Ingredients

1 boxBARILLA Farfalle
1/4 cupextra virgin olive oil, divided
1 cupprosciutto di Parma, julienne
1 cup (3 medium)shallots, chopped
5 cups (2 pounds)butternut squash, diced
1 sprigsage
3 cupschicken broth
to tastesalt
to tastefreshly ground black pepper
1/4 cupParmigiano cheese, grated


BRING a large pot of water to a boil.
HEAT 1 tablespoon olive oil in a small skillet. Add prosciutto and sauté until crispy. Set aside.
HEAT remaining olive oil in a large skillet. Add shallots and sage; sauté until translucent. Add butternut squash and sauté for 3-5 minutes.
ADD broth. Simmer until the squash is tender. Discard sage sprig.
PROCESS one third of the sauce in a blender until smooth. Combine with the remaining sauce mixture.
COOK pasta according to directions. Drain and toss pasta with sauce. Stir in the cheese.
TOP with crispy prosciutto and serve




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