Pasta with Butternut Squash and Chestnuts

This Pasta with Butternut Squash and Chestnuts (and ham and prosciutto) is a delicious and hearty dish. And the addition of aromatics like rosemary, sage, and nutmeg also gives this pasta a festive vibe!

Hello, folks – how are you doing? I hope you all had a great Halloween (and enjoyed a generous bunch of chocolate bars)!

Also, can you believe it is already November?

And you know that? I have made an important decision. After my Halloween recipes (Black Sesame Date Balls and Black Sesame Shortbread Cookies) I decided keep going with the holiday vibe. Because why not, right?!

Pasta for Christmas?

Have you ever wondered if you could serve pasta for your Christmas dinner? Absolutely! After all, Christmas is about family and your favourite food. And if pasta is one of them, why not enjoy it? Besides, seasonal ingredients like chestnuts, nutmeg, and aromatic herbs would make any pasta festive.

Certainly, it is also perfect for autumn, as squashes and chestnuts are seasonal ingredients.

Please be sure to check more pasta ideas:

Chestnut Sausage Pasta

Chestnut Prosciutto Pasta

Veal Chestnut Pasta

Pasta with Butternut Squash and Chestnuts

This pasta is easy to make with a bunch of relatively simple ingredients.

The longest part would be roasting butternut squash. But if you have some leftovers, you can use it! (Same with leftover ham, too.)

Besides butternut squash, this pasta calls for chestnuts, cooked ham, prosciutto, onion, and garlic. Plus, aromatics such as fresh rosemary, sage, and a generous grating of nutmeg. Can you already feel the aroma of this dish?!

I hope you like this Pasta with Butternut Squash and Chestnuts, and you will make it a try.  If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.

Cheers!

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Pasta with Butternut Squash and Chestnuts

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Pasta, Festive, Christmas

Servings

2-4

servings

Prep time

10

minutes

Cooking time

20

minutes

Butternut Squash

25

minutes

This Pasta with Butternut Squash and Chestnuts with an addition of ham and prosciutto, is a delicious and hearty. And aromatics like rosemary, sage, and nutmeg makes it also festive!

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Ingredients

• Roasted Butternut Squash (you will not need all of it):

• 1 small-medium butternut squash, peeled, seeds scooped, and cubed

• 2 tbsp. olive oil

• salt and black pepper, to taste

• Pasta with Butternut Squash and Chestnuts

• 250-300 gr. pasta of your choice

• 200-250 gr. cooked butternut squash

• 2-3 slices of prosciutto (50 g.), sliced

• 150 gr. cooked ham, cubed

• 100 gr. cooked chestnuts, crumbled

• 1 small onion, sliced

• 2-3 garlic cloves, minced

• 1 tbsp. minced fresh rosemary

• few large sage leaves, minced

• a good grating of nutmeg

• salt and pepper, to taste

• 1-2 tbsp. (15-30 ml.) olive oil

• 1 tbsp. (15 gr.) butter, optional or extra drizzle of olive oil

Directions

• Roasted Butternut Squash:
• Preheat the oven to 400°F and line a large baking sheet with parchment paper.
• Place the squash cubes on the baking sheet and toss with a drizzle of olive oil and season with salt and pepper. Roast about 22-25 minutes or until the squash is tender but still firm (keep in mind you will need to cook it when making pasta sauce for a few minutes.)
• You will need about 200 gr. of roasted squash. And you can reserve the leftovers for other recipes.
• Pasta with Butternut Squash and Chestnuts:
• Cook the pasta in the salted water, as per package’s instructions, until al dente.
• In a meantime, in a large pan heat the olive over low-medium heat and cook the onion and garlic, 5-7 minutes, until soft but not browned.
• Add the ham, prosciutto, chestnuts, rosemary, and sage. Cook for about 5 minutes.
• Stir in the butternut squash, cook for 2 minutes. Season with salt, pepper, and nutmeg. If desired, at a little knob of butter. (alternatively, pasta can be drizzled with extra olive oil when serving)
• Reserve a cup of pasta water and drain. Add the drained pasta into a pan and gently stir. Let it cook for a minute or so, adding the reserved pasta water, as needed. Try and season again, if necessary. Enjoy right away!