Pumpkin Spaghetti with Prosciutto
Ingredients
- 1 butternut pumpkin, peeled, halved, seeds removed
- 1 bunch sage, leaves picked
- 2 garlic cloves, thinly sliced
- 4 slices prosciutto, torn into pieces
- 1/3 cup (55g) almonds, roughly chopped, plus extra to serve
- 60g grass-fed butter, roughly chopped
Method
Step 1: Preheat oven to 250°C. Using a spiraliser, mandoline or vegetable peeler, turn the pumpkin into ‘spaghetti’.
Step 2: Spread over a roasting pan and top with sage leaves, garlic, prosciutto and almonds. Scatter butter over the tray.
Step 3: Bake for 10-12 minutes until the butter is melted and a nut-brown colour and prosciutto is crisp.
Step 4: Toss pumpkin to coat in butter and serve with extra chopped almonds.Preheat oven to 180°C. Grease a 1-litre round ovenproof dish.
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