Squash and Crispy Prosciutto Fusilli

Squash and Crispy Prosciutto Fusilli

  • Preparation 25 min
  • Cooking 45 min
  • Servings 6

Connoisseurs of the comforts of mac ’n’ cheese will appreciate its colourful and chic cousin. With thin slices of crisped prosciutto, soft chunks of butternut squash and cubes of buffalo mozzarella melted overtop, this eye-catching pasta finishes in the oven for a cozy night in with friends and family. And it’s easy to make twice as much in two casserole dishes if more company comes.

Featured in RICARDO Magazine (BACK TO SCHOOL 2018)



    • 1 onion, thinly sliced
    • 2 garlic cloves, chopped
    • 2 tbsp (30 ml) olive oil
    • 3 cups (420 g) diced butternut squash, diced
    • 1 cup (250 ml) chicken broth
    • 1 pinch cayenne pepper
    • 1/2 cup (35 g) Parmesan cheese, freshly grated
    • 8 thin slices prosciutto
    • 8 small sage leaves
    • 3/4 lb (340 g) fusilli
    • 1/4 lb (115 g) buffalo mozzarella, diced


Note from Ricardo

Cooking the chunks of squash in the same pot as the fusilli means less work, less washing, less worry. Make and refrigerate the sauce up to 72 hours in advance—it will keep its flavour.

Personal Note