This dish has become a new favorite in our house! The sweetness of the roasted squash coupled with the saltiness of the prosciutto and the creaminess of the goat cheese make for a delicious combo; even better when mixed with pasta and baked en casserole! This dish is savory, filling and overflowing with all the flavors of fall! Enjoy!!

For Bridget!

Ingredients: Feeds 6 – 8

• 1 butternut squash (approx. 2 – 3 lbs)
• cooking spray
• olive oil
• salt and pepper
• 1 lb medium tube shape or shell shaped pasta
• 1 small onion, diced
• 4 oz prosciutto, diced
• 2 tbsp flour
• 1 tbsp dijon mustard
• 3 cups milk, room temp
• 4 oz goat cheese
• 1/2 cup cheddar/jack cheese

Directions:

1. Peel butternut squash and cut into 1 inch cubes. Lightly grease a cookie sheet with cooking spray. Lay squash in a single layer on the sheet, drizzle with a little olive oil and with your hands, toss to coat the squash. Season with salt and pepper and bake at 400 degrees for 30 minutes.
2. Meanwhile, bring a large pot of salted water to a boil and cook your pasta according to package directions to al dente and drain.
3. In an enamel coated cast iron skillet over medium heat, drizzle a little olive oil and begin to sauté onions until transparent. Add prosciutto, reduce heat to prevent burning and continue to cook until prosciutto is crispy and onions begin to caramelize.
4. Sprinkle the flour and add the mustard to the skillet. Use a fork to incorporate everything. Slowly whisk in the milk. Bring mixture to a boil then reduce heat to low and let simmer until sauce begins to thicken.
5. Once thickened, add the goat cheese and stir until melted and incorporated. Remove from heat. Taste and season with salt and pepper if needed.
6. In a large bowl, combine the roasted squash, drained pasta and fold in the cheese sauce. Pour everything into a lightly greased 9×13 casserole dish. Top with cheddar/jack cheese and bake at 375 for 15 – 20 minutes until sauce bubbles and top layer looks toasty and crunchy.