- 2 tablespoons olive oil
- 4 ounces smoked ham, thinly sliced
- 3 cloves garlic, thinly sliced
- 1 1/2 cups chicken broth
- 3 cups peeled, seeded, and diced butternut squash
- 1 pinch crushed red pepper flakes, or to taste
- salt, or to taste
- 1 teaspoon ground black pepper, or to taste
- 1 cup mascarpone cheese
- 1 tablespoon chopped Italian flat leaf parsley
- 14 ounces spaghetti
- finely grated Parmigiano-Reggiano cheese
- Heat olive oil over medium heat in a large skillet. Stir in ham and cook until the edges are slightly browned, about 3 minutes.
- Stir in garlic; cook until fragrant and edges are barely golden, about 1 minute.
- Pour chicken broth over ham and garlic; bring to a simmer. Stir in butternut squash, red pepper flakes, and salt. Cook until squash is tender, about 15 minutes. Stir in black pepper and reduce heat to low.
- Gently stir mascarpone cheese into squash mixture until completely incorporated. Stir in Italian parsley. Remove from heat and cover.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return to pot.
- Pour butternut-mascarpone sauce over spaghetti, stirring until combined. Sprinkle Parmigiano-Reggiano cheese over spaghetti and serve.
03/25/2017
recipepes.com
ham and butternut squash spaghetti, recipe
PT15M
PT1H
5
455 calories
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