John McReynolds Recipe
1/2 butternut squash 1 lb. whole-wheat taglierini or fettuccine 1 tbsp. butter 8 slices prosciutto, sliced julienne 2 cloves garlic, finely chopped 1 cup chicken stock 1 cup whipping cream 3/4 cup freshly grated Parmesan 1/4 cup lightly toasted pine nuts Italian parsley, several sprigs, chopped Black pepper, freshly ground
Cut squash in half and scoop out seeds. Lightly oil cut side of squash and place cut side down on backing sheet. Bake at 375 degrees until soft (25 to 45 minutes). Allow to cool. Peel and mash with fork. Cook pasta. While it cooks, melt butter in large, heavy sauté pan over medium heat. Turn down to low, add prosciutto and garlic, and cook slowly 5 minutes. Add squash and cook 2 minutes. Stir in stock and cream and cook 1 minute on high. Remove from heat. Add cooked pasta to squash mixture and toss well. Mix in cheese and toss again. Divide into 4 servings. Top each with pine nuts, parsley, and pepper.
From the November 25-December 2, 1998 issue of the Sonoma County Independent.
© Metro Publishing Inc.
