Barilla® Farfalle

with Butternut Squash, Sage & Crispy Prosciutto

  • 370
  • 56.0g
  • 14.0g
  • 12.0g
  • Prep
  • Cook
  • Skill


Ingredients for 8 people

  • 1 box Barilla® Farfalle
  • 1/4 cup Extra Virgin Olive Oil, Divided
  • 1 cup Prosciutto, Julienne
  • 1 cup Shallot, Chopped
  • 5 cups Butternut Squash, Diced
  • 1 sprig Fresh Sage
  • 3 cups Chicken Broth
  • 1/4 cup Parmigiano-Reggiano Cheese, Grated


  1. 1
    Bring a large pot of water to a boil.
  2. 2
    Heat 1 tablespoon olive oil in a small skillet. Add prosciutto and sauté until crispy. Set aside.
  3. 3
    Heat remaining olive oil in a large skillet. Add shallots and sage; sauté until translucent. Add butternut squash and sauté for 3-5 minutes. Add broth. Simmer until the squash is tender. Discard sage sprig.
  4. 4
    Process 1/3 of the sauce in a blender until smooth. Combine with the remaining sauce mixture.
  5. 5
    Cook Farfalle according to package directions. Drain and toss pasta with sauce. Stir in the cheese and season with salt and pepper.
  6. 6
    Top with crispy prosciutto and serve.

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