Butternut Squash and Prosciutto Pasta with Lemon Garlic and Sage is a nutritious and delicious paleo dinner recipe that is packed with nutrients! Whole30, grain-free and gluten-free, the butternut squash pasta is absolutely amazing!
Welcome back to solid food! Last week’s detox beverages went down so smoothly, that I just had to retox over the weekend.
Happy second week of January! How are your resolutions coming along?
One of my goals for the year is to travel as much as possible (if only for the weekend), and spend more time with friends and family.
I figure we have to make time for the things that matter in life in spite of how busy we get. Things that matter: memorable experiences, laughing with others, maintaining tight-knit connections to loved ones.
This weekend, I took a little road trip to Murphys, CA (which is in the Sierra Nevada Foothills) to visit friends at a winery I used to work at.
It was so nice having a change of scenery, enjoying some warm sunny weather, and catching up with people who are near and dear to my heartstrings. And retoxing. Because: when in wine country, do as the winos do, right?
Which is drink wine, right? And what’s wine without a little cheese, what’s cheese without a little cheesecake, and what’s life without chocolate…right? Thank you for validating my retox.
In other news, I’m certifiably obsessed with my new Paderno Spiral Slicer. I can’t guarantee we won’t be eating vegetable noodles for the next four months straight, BUT, I can promise it’ll be healthy and delicious.
So far, butternut squash noodles are my favorite of all the vegetable noodles – they’re hearty and filling and add a subtle sweet flavor to the meal. If you’re new to spiralizing, follow my tutorial on How to Spiralize Butternut Squash.
Have you heard?: Butternut squash, prosciutto, and sage are a trifecta of divine serendipity. The three just jive so very well together.
For this recipe, I combined the serendipitous trinity with lemon zest and garlic to make a super simple yet flavor-packed pasta meal that just so happens to be gluten free (and paleo). To me, there’s nothing more comforting than a hearty, carby, vegetable-and-meat recipe, so this one was pure pleasure to consume.
Also try my Chicken Chow Mein Zoodles and my Green Curry Sweet Potato Noodle Bowls.
Noodlize!
Butternut Squash and Prosciutto Pasta with Lemon Garlic and Sage
Ingredients
- 1 cups large butternut squash peeled and spiralized (about 6 worth)
- 3 tablespoons grapeseed or olive oil
- 1 tablespoon salted butter
- 6 cloves garlic minced
- ¼ cup fresh sage leaves chopped
- 4 ounces prosciutto chunked
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- sea salt
Instructions
- Spiralize your butternut squash and set noodles aside until ready to use.
- Heat the olive oil and butter over medium-low heat in a large non-stick skillet.
- Add the garlic and sage and saute until very fragrant, about 2 to 3 minutes. Add the prosciutto, lemon zest, lemon juice, and butternut squash noodles. Saute, stirring occasionally, until butternut squash noodles are soft, but still al dente, about 12 to 15 minutes. Note: if you are having a difficult time getting your noodles to soften up, cover the skillet for a few minutes to allow the noodles to steam.
- Serve and enjoy!
I still need to get my hands on a spiralizer. This looks too good not to try!
I’m totally alllll for this re-tox thing and this traveling goal, let’s get to it!
That Paderno spiralizer is def one of my favorite tools in the kitchen! I’ve bought an imitation one before and it’s really NOT the same!
Toxing with friends at a winery is so much fun! I’m looking to go to a few more wineries this year outside of Napa Valley. I should definitely check out Murphys one day, but if you have any other recommendations, let me know!
Aw, I’m so happy to hear that you had some good Q-time with friends and wine. I agree, you have to make time for those things no matter how busy you are because that is what it’s all about. I just added that one to my resolution list. Thanks! 🙂
And I reeaaalllly want to upgrade my Spirelli to a Paderno so that I can spiralize some butternut! It looks so dreamy and delicious!!
I still need to get a spiralizer! Thanks for the recommendation on brand! There are a few out there, and I wasn’t sure which was best. This looks really fresh and healthy!
So you really did say ‘retox’. At first I thought I misread ‘relax’. Wine and chocolate is a regular snack in our house, so I guess you could say that we approve of ‘retox’.
I keep buying butternut squash, so one of these days I’ll have to spiralize one.
Haha, yup, a weekend of relaxing and retoxing. So glad you approve! Cheers to wine and chocolate! Let me know when you try our the butternut squash noodles!
Oh man, retox is the best part of a detox plan. I am so jealous of your wine country adventures. TAKE ME WITH YOU!!!! I need to get a spiralizer to enjoy this awesome trifecta!
I fully support your retox 😀 Oh, and I need a spiralizer ASAPPPPPP. I mean, clearly.
Sounds like a perfect weekend! And now I need a big ol’ bowl of this in my belly! Love the light and airy photos m’dear 🙂
This recipe alone is worth me getting a spiralizer. I want a big bowl (plus wine plus chocolate, obvi)!
You used to work at a winery??! That sounds both awesome and dangerous! I just went to a few Arizona wineries this weekend and it was so much fun! Butternut squash and sage are the perfect combo and I’m loving these butternut squash noodles! I have the smaller spiralizer, but it sure doesn’t fit a whole butternut squash into it! I think it is time to go shopping 🙂
YES! more recipes like this, I can’t get enough of the vegetable noodles!
I just figured out what I’m using my $50 Williams-Sonoma gift card for… a spiralizer!
Big big yum. I’m obsessed with my spiralizer, too!
I really like the balance between the prosciutto and the noodles…it’s like you’re detoxing and retoxing at the same time!
Love this recipe for butternut squash noodles. I have half a butternut squash and a spiralizer that I may go to town on tonight.
Awesome! I hope you enjoy, Adam! 😀
This was time consuming.(Much longer than they say) but it was delicious and I would make it again. You could also use pre cubed butternut squash to speed things up although I don’t think it would mix together as nicely that way.
Hi Angeleah, thanks for the feedback and tip!
Thank you for this excellent recipe! We loved it! I found very interesting the mix of fragrant garlic and freshly picked lemons.
For our vegetarian/kosher/halal/non-pork loving friends, I made this substituting light feta cheese for the prosciutto. It was delicious! You get the same saltiness from the feta mixing with the sweetness of the squash. Crumble it on top just before serving & it will soften up. Delicious!
This recipe was delicious.