Ingredients
- 1 tablespoon butter
- 6 slices prosciutto, sliced into thin strips
- 3 tablespoons olive oil
- 1/2 cup fresh sage leaves
- *1 1/2 pounds sugar pumpkin, butternut squash, or sweet potato; peeled and cut into 1/2-inch dice
- 1/2 cup white wine
- 1 cup chicken broth
- 1/2 pound your favorite pasta
- 1 1/2 cups Greenberg Smoked Turkey meat, shredded
- Shaved Parmesan (garnish)
- Kosher salt & freshly ground black pepper
Serves 4-6 servings.
*for ease of preparation, look for already cubed butternut squash in your grocer’s produce section
*for ease of preparation, look for already cubed butternut squash in your grocer’s produce section
Recipe By Central Market Cooking School, Dallas, TX
- Melt 1 tablespoon of butter in large skillet over medium heat.
- Add the prosciutto and cook for about 10 minutes, or until brown and crisp. Transfer to a paper towel and set aside.
- Heat the 3 tablespoons of olive oil over medium heat. Add the fresh sage leaves to the hot oil. Allow to flash fry for 5-10 seconds, or until crisp. Remove the sage leaves from the oil and set aside on a paper towel and sprinkle liberally with kosher salt.
- Next, add the diced pumpkin to the sage olive oil. Cook for 10 minutes, or until softened and just slightly browned.
- Once the pumpkin is tender, stir in the wine and chicken broth simmer until reduced by half - about 3 minutes. Toss in Greenberg Smoked Turkey meat and heat through.
- Once the pasta is al dente, drain the pasta & pour it back into the pot.
- Add in the pumpkin mixture and the reserved prosciutto.
- Season with salt and pepper to taste and place in serving bowls.
- Top with the shaved Parmesan and crispy sage leaves - serve immediately!
* Cooking the fresh sage in the olive oil creates a "sage-infused olive oil" that will flavor the entire dish, along with providing a crisp and savory garnish for the pasta.