Spaghetti pumpkin

published on 28 October, 2018 at 15:32
INGREDIENTS
1 large butternut squash
2 tbsp olive oil
Kosher salt and freshly ground black pepper
5 tbsp unsalted butter, cut into cubes
2 ounces thinly sliced prosciutto
5 fresh sage leaves
1/2 cup shaved Parmesan
 
METHOD
Using a spiralizer, shave the squash into spaghetti.
Add the squash spaghetti on a baking sheet and toss with the oil. Bake for 10 to 15 minutes at 450°F/230°C
Add the butter to the skillet melt it and add the sage leaves and a pinch of salt, and cook for 4 minutes, add the squash and mix carefully.
Serve with ham and shaved parmesan cheese.
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