In a large bowl, combine the roasted squash, drained pasta and fold in the cheese sauce.Taste and season with salt and pepper if needed. Once thickened, add the goat cheese and stir until melted and incorporated.Bring mixture to a boil then reduce heat to low and let simmer until sauce begins to thicken. Sprinkle the flour and add the mustard to the skillet.Add prosciutto, reduce heat to prevent burning and continue to cook until prosciutto is crispy and onions begin to caramelize. In an enamel coated cast iron skillet over medium heat, drizzle a little olive oil and begin to sauté onions until transparent.Meanwhile, bring a large pot of salted water to a boil and cook your pasta according to package directions to al dente and drain.Season with salt and pepper and bake at 400 degrees for 30 minutes. Lay squash in a single layer on the sheet, drizzle with a little olive oil and with your hands, toss to coat the squash. Lightly grease a cookie sheet with cooking spray. Peel butternut squash and cut into 1 inch cubes.1 lb medium tube shape or shell shaped pasta.This dish has become a new favorite in our house! The sweetness of the roasted squash coupled with the saltiness of the prosciutto and the creaminess of the goat cheese make for a delicious combo even better when mixed with pasta and baked en casserole! This dish is savory, filling and overflowing with all the flavors of fall! Enjoy!!
0 Comments
Leave a Reply. |