Ham And Butternut Squash Spaghetti

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• 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.