Pumpkin, Prosciutto, Sage & Smoked Turkey Pasta Recipe

Pumpkin, Prosciutto, Sage & Smoked Turkey Pasta Recipe

  • 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

Recipe By Central Market Cooking School, Dallas, TX

  1. Melt 1 tablespoon of butter in large skillet over medium heat.
  2. Add the prosciutto and cook for about 10 minutes, or until brown and crisp. Transfer to a paper towel and set aside.
  3. 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.
  4. Next, add the diced pumpkin to the sage olive oil. Cook for 10 minutes, or until softened and just slightly browned.
  5. 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.
  6. Once the pasta is al dente, drain the pasta & pour it back into the pot.
  7. Add in the pumpkin mixture and the reserved prosciutto.
  8. Season with salt and pepper to taste and place in serving bowls.
  9. 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.