Butternut Squash Pasta with Prosciutto, Mushrooms & Sage

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Ok- when I think of Fall flavors butternut squash and sage are high on that list. I wanted to make a dinner recipe using those flavors and then saw spiralized butternut squash at my grocery store and knew I HAD to use them. The result is a spectacularly delicious and very quick low carb dinner that does not skimp on Fall flavor.


8 oz mushrooms, sliced

4 tablespoons butter

2 tablespoons olive oil

1 shallot, sliced

4 cloves garlic

4 oz prosciutto

6 cups (2 packages) spiralized butternut squash



1/4 teaspoon red pepper flakes

5-6 fresh sage leaves

1/2 cup fresh grated Parmesan cheese


In a large skillet over medium high heat add in the mushrooms without any butter or olive oil

Let the mushrooms cook for a few minutes. You’ll see they release their juices and then start to brown. Make sure you stir often

Once the mushrooms have browned add in the butter and olive oil

Once melted add in the sliced shallot and cook for a minute 

Add in the minced garlic with a pinch of salt, pepper, and red pepper flakes. Cook until fragrant, about a minute or so

Roughly chop the prosciutto and add to the pan. Make sure you separate the pieces of prosciutto as much as possible. Cook for about 2 minutes  

Add in the chopped fresh sage and butternut squash noodles. Cook, stirring often, for about 7 minutes. The butternut squash should be cooked through but still keep their shape

Turn off the heat and add in the grated Parmesan, another sprinkle of salt and pepper, and serve! How easy is that?