Source: Half Baked Harvest, September 26, 2016
- 1 medium butternut squash, peeled + left whole (don’t cut in half)
- 3 tablespoons olive oil
- kosher salt + pepper
- 1/2 pound angel hair pasta
- 1 1/2 cups day old sourdough bread, finely torn or pulsed to chunky crumbs in a food processor
- 1 tablespoon fresh chopped oregano
- salt + pepper, toast
- 6 tablespoons unsalted butter
- 1/2 cup fresh oregano leaves
- 2 ounces prosciutto, finely diced (omit if vegetarian)
- 1/3 cup grated parmesan cheese
- 4-6 ounces goat cheese, crumbled or thinly sliced
Preheat the oven to 425 degrees F.
Using a spiralizer, spiral the squash into spaghetti size noodles. Alternately, you can cube the squash as well. Place the butternut noodles on a baking sheet and toss with 1 tablespoon olive oil, salt + pepper.
Place in the oven and roast for 5-10 minutes or until the noodles are tender, but not mushy. Remove from the oven.
Bring a large pot of salted water to a boil. Boil the pasta until al dente. Drain.
Meanwhile, heat a large skillet over medium heat and add 2 tablespoons olive oil. Once hot, add the bread crumbs, oregano, salt + pepper and cook, stirring for 4-5 minutes or until toasted and golden. Remove the bread crumbs from the pan to a plate.
Place the butter, remaining 1/2 cup oregano leaves and prosciutto in the skillet and cook over medium heat until the butter is browned and the prosciutto crisp. Remove from the heat. Add in the butternut squash noodles, half the angel hair pasta and parmesan and toss to coat. If desired add the remaining angel hair pasta. Divide the pasta among bowls and top with breadcrumbs and goat cheese.
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