Ingredients:

  • 800 g butternut squash, peeled and cut into 1 cm chunks
  • 2 tablespoons olive oil, plus extra for drizzling
  • Salt and pepper to taste
  • 50 g walnuts, roughly chopped
  • 6 slices prosciutto, roughly torn
  • ½ teaspoon dried chili flakes (optional, to taste)
  • 250 g pappardelle (or any pasta shape you fancy)
  • Grated parmesan for serving

Instructions:

  1. Preheat the oven to 220°C / 200°C fan / gas mark 7 / 425°F.
  2. In a large roasting tray, place butternut squash chunks. Drizzle with olive oil, and season with salt, pepper, and chili flakes. Toss to coat evenly.
  3. Roast the butternut squash in the oven for 10 minutes.
  4. After 10 minutes, remove the tray and add walnuts and prosciutto. Toss everything together and return to the oven.
  5. Continue roasting for another 5-10 minutes, until prosciutto is crispy and squash is tender and golden.
  6. While the squash mixture roasts, cook the pasta according to package instructions.
  7. Drain the pasta and add it to the roasted butternut squash mixture. Drizzle with additional olive oil and gently mix.
  8. Serve immediately, topped with grated parmesan.