(Fusilli Pasta with Winter Squash, Prosciutto and Sage)
That rich coral-orange winter squash appeals to the eye as well as to the palate.
Ingredients (serves 4 – 6 people):
- ½ lb. Fusilli pasta
- 1-1 ½ lbs. Winter squash, diced
- 5-6 Fresh sage leaves
- Prosciutto, thickly sliced and diced
- 1 Medium-sized onion, diced
- Grated Parmesan cheese, q. b.
- Extra-virgin olive oil, q. b.
- Salt, q.b.
- Pepper, q. b.
Dice squash, onion and sage leaves. Coat saucepan with extra-virgin olive oil, heating slightly. Add onion and simmer just a few minutes then add prosciutto and a ladleful of boiling water. Simmer about 10 minutes. Add squash, salt (q.b. or about 1 Tbsp.) and simmer after adding a bit of boiling water. Simmer until squash is soft. Cook pasta in salted, boiling water and drain when pasta is al dente. Mix the sauce into the pasta and serve. Buon appetito!