While Prosciutto Almond Squash Noodles makes a beautiful autumnal side, it also makes a nutritiously different main served with some steamed sugar snap peas or a green salad. Strands of butternut squash take the place of noodles (or spaghetti) in this delicious one pan meal. Throw everything together on a baking sheet, roast for about 15 minutes & dinner is done If you don’t have a spiralizer – a vegetable turner, then try a serrated vegetable peeler.
Lovonis Lark
recipes + wellness
Prosciutto Squash Noodles
Servings: 3
- 3 tablespoons butter
- 10 sage leaves plus extra for garnish
- 2 lb butternut squash, peeled
- 1/2 teaspoon sea salt
- 1/2 teaspoon coarsely ground black pepper
- 6 oz thinly sliced prosciutto
- 4 garlic cloves, peeled & thinly sliced
- 1/4 cup sliced almonds
- finely grated parmesan cheese for serving
- Preheat the oven to 475°F (250°C). Line a baking sheet with parchment paper.
- Melt the butter in a small frying pan over medium heat. Add the sage leaves & cook, stirring occasionally, until the butter is golden & the mixture is fragrant.
- Cut the peeled squash in half crossways & place the top half of the squash in a spiralizer; have a plate or a tray to catch the squash. Spiralize the squash. Remove the seeds & spiralize the remainder of the squash. You can also use a peeler or cut squash into thin slices; if you do this, you’ll have to adjust the cooking time.
- Place the squash on the baking sheet. Sprinkle with salt & pepper. Add half the sage butter, with the leaves & toss to combine. Top with prosciutto, garlic, almonds & extra sage leaves. Roast for 15 minutes until the squash is tender but al dente. Drizzle with remaining melted butter mixture.
- Serve the squash topped with parmesan & extra sage leaves.