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Creamy Butternut-Sage Penne
Discovery
Optional Spice
Creamy Butternut-Sage Penne

with Crispy Prosciutto

Difficulty: 2/3
Italian

Mashed butternut squash is the backbone to this creamy sage sauce, which is tossed with penne and spinach for a meal that delivers on richness without being heavy. Pan-fried prosciutto gives each bite a delicious salty crunch!

Allergens

Wheat
Milk

Utensils

Large Pot
Measuring Spoons
Potato Masher
Large Non-Stick Pan
Medium Pot
Whisk
Measuring Cups
Paper Towel

Tags

Discovery
Quick Prep
Optional Spice
Ingredients
Diced Prosciutto

Diced Prosciutto

125 g

Butternut Squash, cubes

Butternut Squash, cubes

170 g

Cream Cheese

Cream Cheese

43 g

Chicken Broth Concentrate

Chicken Broth Concentrate

1 unit

Shallot

Shallot

50 g

Garlic, cloves

Garlic, cloves

1 unit

Sage

Sage

7 g

Baby Spinach

Baby Spinach

56 g

Parmesan Cheese, shredded

Parmesan Cheese, shredded

0.25 cup

Penne

Penne

170 g

Chili Flakes

Chili Flakes

0.5 tsp

Unsalted Butter

Unsalted Butter

2 tbsp

Salt

Salt

0.25 tsp

Pepper

Pepper

0.125 tsp

Oil

Oil

0.5 tbsp

Preparation
1
Boil water and cook squash

Before starting, wash and dry all produce. Heat Guide for Step 6 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, add squash, 1 tsp salt and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high. Cook uncovered until squash is fork-tender, 10-12 min. Drain and return squash to the same pot, off heat. Mash squash until smooth.

2
Cook penne

While squash cooks, add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 3/4 cup pasta water (dbl for 4 ppl), then drain and return penne to the same pot, off heat.

3
Prep

While penne cooks, peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic. Pick a few sage leaves from stems, then finely chop 2 tsp (dbl for 4 ppl).

4
Crisp prosciutto

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then prosciutto. Cook, stirring often, until golden-brown and crispy, 5-7 min. Remove the pan from heat. Transfer prosciutto to a paper towel-lined plate. Reserve fat in the pan.

5
Cook sauce

Reheat the same pan over medium. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add shallots. Cook, stirring often, until slightly softened, 2-3 min. Add garlic and sage. Cook, stirring constantly, until fragrant, 30 sec. Add mashed squash, broth concentrate, cream cheese, half the reserved pasta water and 1 tbsp butter (dbl for 4 ppl). Season with salt and pepper. Increase heat to medium-high. Bring to a simmer, whisking constantly, until sauce is smooth.

6
Finish and serve

Add spinach, penne, Parmesan and remaining pasta water to the pan with sauce. Cook, stirring often, until spinach wilts and sauce thickens, 2-3 min. Season with salt and pepper, to taste. Divide penne and sauce between plates. Sprinkle with prosciutto and some chili flakes, if desired. (NOTE: Reference heat guide.)

Nutrition per serving

780

kcal

Calories

36

g

Fat

17

g

Saturated Fat

83

g

Carbohydrate

9

g

Sugar

6

g

Dietary Fiber

37

g

Protein

110

mg

Cholesterol

2010

mg

Sodium

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2/3
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