Name: PROSCIUTTO ALMOND SQUASH NOODLES
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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)

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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.

PROSCIUTTO ALMOND SQUASH NOODLES

Lovoni

Strands of butternut squash take the place of noodles or pasta in this delicious one pan meal. Throw everything together on a baking sheet, roast for about 15 minutes & dinner is done. Or something a little different for a fall side. If you don’t have a spiralizer – a vegetable turner, try a serrated vegetable peeler. Serve as a side or as a main served with steamed asparagus & snow peas tossed in a butter.

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Prep Time 15

Cook Time 15

Total Time 30

Course Side Dish

Servings 3

Equipment

Spiralizer

Ingredients

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

Instructions

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.