Butternut squash baked lumaconi




1 Small Butternut Squash
500g Lumaconi Pasta Shells
2 tsp Olive Oil (Borge)
1 Garlic Head
¼ tsp Smoked Paprika
250g Irkotta
A pinch of ground Nutmeg
1 tsp Butter
1tub Fresh Cream (Hanini)
1 tsp Grated Parmesan Cheese
160 g Prosciutto Crudo Slices
50g Shredded Mozzarella (Emborg)
Salt & Pepper to taste


Cut the butternut squash in half and remove the seeds. You can discard or roast them with some salt. Great snack.
Place the butternut squash on a baking tray lined with baking paper and drizzle some oil on top.
Season with the smoked paprika and some salt and pepper.
Cut the top of the garlic head, add some olive oil, and fold it into some aluminum foil.
Place it next to the squash and bake them in a preheated 180°c oven for about 45 minutes or until the squash is soft. Times may vary depending on the oven.
Once ready, let them cool a little, and scoop the flesh from the squash into a bowl.
Allow it to cool completely, then add the irkotta and nutmeg and season to taste.
Mix completely until it gets creamy and no lumps of squash are visible. Set aside.
Now let’s prepare the cream. Squash the garlic head and gently fry it with a teaspoon of olive oil and butter.
Add the creamy light and Parmesan and season to taste.
Mix gently and once it starts to boil turn off the heat.
Boil the pasta for 2 minutes less than instructed on the packet. It needs to be al dente but not completely cooked.
In the meantime line a round pie dish with baking paper. I like to wet the paper so it fits better.
Line the prosciutto on the border of the dish covering the whole bottom.
When the pasta is ready, discard the water and let it cool until it’s easy to handle.
Fill the pasta with the butternut squash mixture using a piping bag.
Place the filled pasta in the baking dish, top it with the mozzarella, and gently fold the prosciutto inwards to create a border.
Bake at 180° C oven for about 35 minutes or until it starts getting a nice golden color.

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