Veggie noodles seem to be the new quinoa — even foodies will admit to liking spiralized zoodles over regular pasta. When yellow squash and zucchini fade out of season, butternut squash can be substituted for an extremely filling noodle that won't leave you wanting. The blogger behind Inspiralized, Ali Maffucci, just released her second cookbook, Inspiralize Everything ($20), and I wanted to know which recipe in the new book is ultra filling. Her answer: this pumpkin-rosemary alfredo with crispy prosciutto. She tells no lies. Even though I made this for dinner last night, I'm still pretty full, despite it almost being 24 hours later.
There were only a few minor adjustments I would make to the recipe if I cook it again. For me, coconut cream (which can be found in a can at Trader Joe's) is far too rich and coconutty in flavor. I would probably sub in cashew cream, which has a neutral taste. I would also like to try this recipe with standard zucchini noodles for a less starchy meal. If you can take the heat, go heavy on the red pepper flakes. The spiciness helps balance the sweetness from the squash and pumpkin alfredo. If you don't have Ali's spiralizer, just spiralize the butternut squash into fine ribbons before roasting.
Despite the minor changes I would make, this recipe is still very comforting and worthy of a try during Fall and Winter months. The salty prosciutto chips are the star. I made extra so I could snack on them while cooking. They're the new kale chip. Promise.
- 1 large or 2 medium butternut squashes, peeled, spiralized with blade D, noodles trimmed
- Salt and pepper
- 8 thin slices of prosciutto
- 1 tablespoon minced shallot
- 2 small garlic cloves, minced
- Pinch of red pepper flakes
- 1 (15-ounce) can pumpkin puree
- 1 1/2 teaspoon fresh rosemary, chopped
- 1 heaping cup coconut cream
- 1/2 teaspoon ground nutmeg
- 1 tablespoon chopped fresh parsley, for garnish
- Preheat oven to 400°F. Line a baking sheet with parchment paper and lay out the butternut squash noodles, spacing them apart. Season with salt and black pepper and bake for 8-10 minutes or until al dente.
- Place the prosciutto in a large skillet in a single layer, then cook over medium heat for 5-7 minutes or until crispy, flipping once. Transfer to a paper-towel-lined plate to drain.
- Let the skillet cool for about 2 minutes, then add the shallot, garlic, and red pepper flakes and cook, stirring frequently, for 30 seconds or until fragrant, taking care not to burn. Add the pumpkin puree and rosemary and season with salt and black pepper. Cook for 2-3 minutes or until warmed through. Add the coconut cream and nutmeg. Stir to combine and cook the sauce for 5 minutes more to allow the flavors to meld.
- Divide the butternut squash pasta among four bowls and top with the sauce and two slices of prosciutto each. Garnish with parsley.
- Main Dishes
- 4 servings
- Cook Time
- 45 minutes