Recipe information
Yield
Serves 4 to 6
Ingredients
1/4 cup plus 2 tablespoons olive oil
1 cup chopped onion
1 cup finely chopped celery
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
3 1/4 cups 1/3-inch pieces peeled butternut squash
8 ounces plum tomatoes, peeled, seeded, chopped
1/2 cup water
2 1/2 ounces 1/4-inch-thick prosciutto slices, finely chopped
2 tablespoons chopped fresh parsley
12 ounces conchiglie (medium pasta shells)
3/4 cup freshly grated Parmesan cheese
Preparation
Step 1
Heat 1/4 cup oil in heavy large skillet over medium heat. Add onion, celery and rosemary and sauté until vegetables are tender, about 10 minutes. Add squash, tomatoes and 1/2 cup water. Bring to boil. Reduce heat to medium-low. Cover and simmer until squash is tender, about 20 minutes. Stir in prosciutto and parsley.
Step 2
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to same pot.
Step 3
Add 2 tablespoons oil, squash mixture and 1/2 cup Parmesan to pasta; toss. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan.
