butternut squash and prosciutto pasta with lemon garlic and sage

• prep time: 25 minutes
• cook time: 20 minutes
• yield: serves 2-3

ingredients

• 1 large butternut squash, peeled and spiralized (about 6 cups 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 to taste

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

notes

• 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