spaghettini crème courge butternut proscuitto fumé sambal oelek firebarns
45 minutes • 2 servings

Butternut Squash Cream, Sambal Oelek & Proscuitto Spaghettini

Warm up your fall evenings with our Creamy Butternut Squash Spaghettini, given a fiery twist by our Sambal Oelek chili paste. Topped with smoked prosciutto for a bold, comforting burst of flavor. A perfect balance of comfort, fall warmth, and Firebarns’ signature spiciness!

Ingredients

  • 200 g spaghettini
  • 6 slices of Speck smoked prosciutto
  • 1 French shallot, coarsely chopped
  • 1/2 butternut squash cut into small cubes
  • 50 g grated parmesan
  • 1 cup 15% cooking cream
  • 1 tbsp. Sambal Oelek
  • Salt and pepper to taste (lots of pepper)
  • Olive oil for cooking
  • Chives for serving

Preparation

  1. In a large skillet over medium heat, sauté the shallot with a drizzle of olive oil for 2 to 3 minutes.
  2. Add the butternut squash cubes, salt and pepper and continue cooking for 2 to 3 minutes.
  3. Add the cream and Sambal Oelek, mix well, reduce the heat and simmer for about 30 minutes or until the squash cubes are cooked through.
  4. Add the parmesan and blend with a hand blender until you obtain a smooth, creamy cream.
  5. Place the smoked prosciutto slices on a baking sheet lined with parchment paper at 425°F for about 7-8 minutes or until nice and crispy.
  6. Cook the pasta in salted water until al dente and drain (keep about 125 ml of cooking water).
  7. Roughly break up the smoked prosciutto chips and mix with the pasta and the squash cream (adjust the amount of squash cream to get the desired texture).
  8. Serve with grated Parmesan and chives.

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