Butternut Squash, Prosciutto and Walnut Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy butternut squash pasta with crispy prosciutto and walnuts, ready in just 25 minutes. It's a simple, elegant dinner that balances sweet squash with salty cured meat and nutty flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 800 g butternut squash (peeled and cut into 1cm (½inch) chunks)
- 2 tablespoons olive oil (plus extra for drizzling)
- Salt and pepper (to taste)
- 50 g walnuts (roughly chopped)
- 6 slices prosciutto (roughly torn)
- ½ teaspoon dried chilli flakes (or to taste (optional))
- 250 g pappardelle ((or any other pasta shape you fancy))
- Grated parmesan to serve
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 799mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 905mg
- Calcium
- 168mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 799MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.