Ham And Butternut Squash Spaghetti Recipes
HAM AND BUTTERNUT SQUASH SPAGHETTI
Despite the rich and decadent mascarpone, the sauce for this spaghetti is actually pretty light; much of the sauce is chicken broth and squash.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil over medium heat in a large skillet. Stir in ham and cook until the edges are slightly browned, about 3 minutes.
- Stir in garlic; cook until fragrant and edges are barely golden, about 1 minute.
- Pour chicken broth over ham and garlic; bring to a simmer. Stir in butternut squash, red pepper flakes, and salt. Cook until squash is tender, about 15 minutes. Stir in black pepper and reduce heat to low.
- Gently stir mascarpone cheese into squash mixture until completely incorporated. Stir in Italian parsley. Remove from heat and cover.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return to pot.
- Pour butternut-mascarpone sauce over spaghetti, stirring until combined. Sprinkle Parmigiano-Reggiano cheese over spaghetti and serve.
Nutrition Facts : Calories 807.6 calories, Carbohydrate 87 g, Cholesterol 90.3 mg, Fat 41.1 g, Fiber 5.5 g, Protein 25.3 g, SaturatedFat 18 g, Sodium 1063.3 mg, Sugar 5 g
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