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Butternut Squash and Prosciutto with Lemon Garlic and Sage | theroastedroot.net @roastedroot #glutenfree #pasta #recipe #paleo
Butternut Squash and Prosciutto Pasta with Lemon Garlic and Sage
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Author: Julia
  • 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
  • ΒΌ cup fresh sage leaves chopped
  • 4 ounces prosciutto chunked
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • sea salt
  1. Spiralize your butternut squash and set noodles aside until ready to use.
  2. Heat the olive oil and butter over medium-low heat in a large non-stick skillet.
  3. 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.
  4. Serve and enjoy!