Pasta with Butternut Cream Sauce


12 oz. Amish Naturals Pasta
4 qt. Water
1 Tbsp. Kosher Salt
1 Small sweet Onion, fine diced
2 tsp Olive Oil
1/4 tsp Garlic, Chopped
5 cups Butternut Squash, diced
1/4 cup Apple Cider
1/4 cup Chicken Stock
1/2 cup Proscuitto, Thin Sliced
2 Tbsp butter
1 1/2 cup Heavy Cream
1 tsp. Apple Cider Vinegar
1/4 cup Parmesan Cheese, Grated
Pinch Cayenne Pepper
Salt and Pepper to taste
1/2 cup Walnuts, toasted
Frreshly Shaved Parmesan Cheese


In medium saute pan over low heat, cook onions in olive oil. Allow onions to cook, stirring frequently until they are light golden brown in color. Turn heat to high, add garlic and butternut squash and saute for five minutes - stirring often. Deglaze pan with cider and chicken stock. Turn heat to medium and simmer until juices coat squash pieces. Stir in Prosciutto, butter and cream and allow to simmer over low heat. Add cheese, apple cider vinegar and season to taste.

Boil water with tablepoon of kosher salt in large covered stock pot. Remove lid, add pasta and boil according to package directions or until al dente (soft but not overcooked.) Set Aside.

Serve pasta with sauce and garnish with toasted walnuts and freshly shaved parmesan cheess.
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