Butternut Squash “Alfredo” with Crispy Proscuitto by Genee Habansky, Herbaceous Catering


  1. 3/4 cup heavy cream
  2. 2 tablespoons of butter
  3. 1 pound of butternut squash, medium dice
  4. 5 sprigs of thyme, tied together with kitchen twine
  5. 1 pound fresh pasta (preferably fettuccine)
  6. 3/4 cup freshly grated Parmesan, divided 
  7. Salt and pepper
  8. 6 slices Prosciutto


  1. Preheat the oven to 375, line a half sheet pan with parchment paper & lay the Prosciutto on it 
  2. Bake for 15 minutes, rotating once, until darker in color, remove from oven and place on a paper towel lined plate (will crisp up more during cooling)
  3. In a medium sauce pan, place cream, butter, squash, thyme & 1/2 cup water.  Bring to a boil then down to a simmer for about 15 minutes or so, until the squash is tender.  Puree with an immersion or standing blender until smooth.  Season with salt and pepper
  4. While the squash is cooking, bring a large pot of salted water to a boil (the water should be almost as salty as the ocean).  Add the fresh pasta and cook for two minutes until done.  Reserve 1/2 cup of pasta water.  Add pasta to squash  mix along with half the Parmesan.  Add pasta water, a tablespoon at a time, if it is too thick
  5. To serve, twirl pasta into bowl, sprinkle grated Parmesan, top with crispy Proscuitto.