Penne Barilla with Butternut squash, crispy prosciutto and condimento balsamico Academia Barilla

Ingredients

Pasta Barilla, Penne	1 lb
E.V.Olive oil  100% Italiano Academia Barilla	4 TBS
Butternut squash	1 medium
Rosemary	1 sprig
White onion	1, medium
Chicken stock	2 cups
Prosciutto di Parma Academia Barilla, julienne	1 cup
Salt, black pepper	to taste
Aceto Balsamico tradizionale Academia Barilla	to taste

Procedure

Peel	And get rid of the butternut squash’s seeds. Cut it in small dices.
Chop	The onion very thin, place it in a skillet with the oil and sweat for five minutes.
Add	The rosemary sprig, the diced squash and sauté for a few minutes.
Season	The sauce with salt and pepper.
Stir in	The broth and cook until the squash is completely cooked through.
Discard	The rosemary and process half of the sauce with a blander.
Sauté	The prosciutto with little oil in a small Teflon pan until crispy.
Meanwhile	Cook pasta according to the directions. Drain and toss with the squash sauce.
Serve	On individual plates garnished with a crispy prosciutto and drizzled with Aceto Balsamico Tradizionale Barilla.