Ingredients:

  • 3 lbs Butternut Squash, peeled, seeded, and cubed
  • 2 Tbsp Olive Oil
  • Salt & Black Pepper, to taste
  • 1 lb Pasta (Rigatoni, Ziti, or Penne)
  • 30 oz Whole Milk Ricotta Cheese
  • 2 Large Eggs, lightly beaten
  • 1 cup Parmesan Cheese, freshly grated
  • 2 Tbsp Fresh Sage, finely chopped
  • 1/2 tsp Freshly grated Nutmeg
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 2 cups Shredded Mozzarella Cheese
  • 4 oz Prosciutto di Parma, thinly sliced
  • 12 whole Fresh Sage Leaves, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Spread on baking sheets and roast for 40–45 minutes until fork-tender and slightly caramelized.
  2. While squash roasts, cook pasta in heavily salted water until al dente (about 1 minute less than package directions). Drain well.
  3. While pasta cooks, crisp the prosciutto: lay slices on a separate baking sheet and bake alongside the squash for the last 8–10 minutes until crisp. Remove, cool slightly, and roughly crumble.
  4. Mash the roasted squash coarsely, or pulse briefly in a food processor for a smoother texture. Set aside.
  5. In a large bowl, combine the ricotta, beaten eggs, grated Parmesan, chopped sage, nutmeg, salt, and pepper. Mix until just combined.
  6. Gently fold the mashed butternut squash into the ricotta mixture until marbled. Fold in the cooked, drained pasta.
  7. Spread half of the pasta mixture into a lightly greased 9x13 inch baking dish. Sprinkle with half of the mozzarella. Top with the remaining pasta mixture, and finish with the remaining mozzarella.
  8. Cover the dish tightly with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for another 10–15 minutes until the top is bubbly and golden brown.
  9. Let the bake rest for 10 minutes. Sprinkle the crumbled crispy prosciutto and whole fresh sage leaves over the top before serving.