Ricetta pasta con fiori di zucca panna e prosciutto

Preheat the oven to 400°F (200°C).

In a large bowl, toss the cubed butternut squash with olive oil, salt, black pepper, garlic powder, and nutmeg until evenly coated.

Spread the butternut squash on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and caramelized, stirring halfway through.

While the squash is roasting, cook the pasta according to package instructions until al dente. Drain and set aside.

Once the squash is done, remove it from the oven and let it cool slightly.

In a large mixing bowl, combine the roasted butternut squash with the cooked pasta.

Add the grated Parmesan cheese (if using), fresh basil, and walnuts (if using) to the pasta and squash mixture. Toss gently to combine.

Taste and adjust seasoning if necessary, adding more salt or pepper as desired.

Serve warm, garnished with additional basil and Parmesan if desired.

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