Pasta with Butternut Squash, Spinach & Prosciutto

Like anyone out there in the holiday mode, I have been very busy lately. So, when I saw a recent issue of America's Test Kitchen-30 minute Suppers, packed full of 96 recipes that all cook in 30 minutes, I bought it.
This easy & quick pasta dinner is from that issue. It was delicious.

Begin by cooking 1 pound of campanelle pasta {if you don't have that shape, fusilli would work well}. While the pasta is cooking, prepare the other ingredients. Melt 1 tablespoon of unsalted butter in a large skillet over medium heat. Cook 6 slices of deli prosciutto, that have been cut into small strips, until brown & crisp.

Transfer to a paper towel lined plate & set aside for now.

To the same pan, add some more butter {3 tablespoons} & about 1 1/2 pounds of butternut squash, that has been peeled & diced into 1/2" chunks. I used some already peeled & cut squash to save even more time. Cook the squash for about 8-10 minutes, or until it's softened & beginning to brown. Add in 2 tablespoons of fresh thyme leaves & cook for an additional minute.

Next add in a 1/2 cup of white wine & cook until it is reduced by half...about 3 minutes. Stir in a cup of low-sodium chicken broth & simmer until the sauce thickens slightly {about 4 minutes more}.

When the pasta is cooked, drain & pour the pasta back into the pot. Add in 4 cups of baby spinach leaves, the butternut squash mixture & the prosciutto. Toss until the spinach wilts.

Season with salt & pepper, if desired & serve.

Pasta with Butternut Squash, Spinach & Prosciutto

Adapted from America's Test Kitchen: 30-minute Suppers
Serves 4

4 tablespoons unsalted butter, divided
6 slices deli prosciutto, cut into thin strips
1 1/2 pounds butternut squash, peeled & cut into 1/2 " chunks
2 tablespoons fresh thyme leaves
1/2 cup white wine
1 cup low-sodium chicken broth
1 pound campanelle pasta
4 cups baby spinach
kosher salt & freshly ground pepper

Bring a large pot of salted water to boil & cook the pasta according to the package instructions, until al dente. While the pasta is cooking, melt 1 tablespoon of the butter in large skillet, over medium heat. Add the prosciutto & cook for about 10 minutes, or until brown & crisp. Transfer to a paper towel lined plate & set aside.
Melt the remaining butter in the same skillet & add the squash. Cook for 10 minutes, or until softened & beginning to brown. Add the thyme & cook for an additional minute. Stir in the wine & simmer until reduced by half, about 3 minutes. Add the chicken broth & cook until the sauce begins to thicken, about 4 minutes.
Drain the pasta & pour it back into the pot. Add in the spinach, the butternut squash mixture & the reserved prosciutto. Toss until the spinach wilts. Season with salt & pepper to taste & serve.
Click here for the printable recipe.