1 box medium pasta such as farfalle
1/4 C. Wild Mushroom and Sage EVOO, divided
1 C. proscuitto, julienned (about 6 oz)
1 C. shallots, chopped
5 C. butternut squash, peeled and cut into a 1" dice (about 3-4 lbs)
1/2 t. dried sage
3 C. chicken broth
1/4 C. Parmigiano-Reggiano cheese, grated
salt and fresh ground black pepper, to tast
Bring a large pot of water to a boil,
Meanwhile, heat 1 T. EVOO in a skillet. Add prosciotto and saute until crispy. Transfer to paper towels to drain. Heat the remaining olive oil over medium in the same skillet. Add the shallots and saute until translucent, about 3-5 minutes.Add the butternut squash and saute for an additional 3-5 minutes. Add the broth and sage and simmer until the squash is tender, about 10 minutes.
In the meantime, add the pasta to the boiling water. Cook al dente, according to the package directions. When done, drain the colander and return to the cooking pot.
When the squash is tender, place 1/3 of the sauce in a blender and process until smooth and creamy. Add it to the pasta in the pot and add the remaining butternut squash and liquid. Toss to coat.
Sprinkle servings with cheese and season with salt and pepper. Top with the crispy proscuitto and serve.