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!!
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
- 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.
- Meanwhile, bring a large pot of salted water to a boil and cook your pasta according to package directions to al dente and drain.
- 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.
- 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.
- Once thickened, add the goat cheese and stir until melted and incorporated. Remove from heat. Taste and season with salt and pepper if needed.
- 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.