This pasta dish is one of my favorite for cozy winter evenings. This recipe is a variation of the super duper good baked butternut squash pasta that our friend Louise cooked for us one night when we were on training camp in Flagstaff together last year. I better warn you though, given how good of an athlete Louise is, this recipe may make you run F A S T! 😉

Makes 4 servings :

• ⅓ of a butternut squash
• 1 small package of prosciutto ham or pancetta, sliced
• 1 small onion
• 1 can of diced tomatoes
• Italian seasoning
• 3-4 large Tbsp of garlic and herb spreadable cheese
• Parmesan (or other) cheese shavings
• Spaghetti or your choice of pasta

Cut the prosciutto or pancetta in large strips, and cook them in a large nonstick skillet on medium-high heat until crisp like chips. Set aside.

Meanwhile, peel and cut the butternut squash into 1-inch cubes. Chop the onion. In the skillet in which you cooked the prosciutto, sauté the onions and the butternut cubes. Cook for a few minutes. Add the diced tomatoes, some salt, pepper, and Italian seasoning. Allow to simmer for 5 to 10 minutes. Mix in the garlic and herb spreadable cheese. Add the prosciutto chips at the very last minute, leaving a few aside. Serve the sauce over spaghetti, and top with the remaining prosciutto chips and the parmesan shavings. Enjoy!