Step 1

Preheat oven to 450F. T

Step 2

Toss the cubed squash with olive oil spray, the salt, garlic powder, pepper, nutmeg and cayenne. Roast on a sheet pan for 35-45 minutes or until tender.

Step 3

Roast on a sheet pan for 35-45 minutes or until tender.

Step 4

Meanwhile cook the pasta in boiled salted water according to package directions.

Step 5

When the pasta is done, drain the pasta and set aside- reserve 1 cup of pasta water in case you need it later.

Step 6

Slice the shallots and chop the prosciutto.

Step 7

Sauté the shallots and prosciutto in olive oil spray until crispy and browned.

Step 8

Set aside and add the walnuts. Toss to combine.

Step 9

Add the cooked butternut squash to a blender with the half and half, purée.

Step 10

Add the purée to the cooked pasta and toss to coat. If it seems too thick, add some of the reserved pasta water, 1/4 cup at a time.

Step 11

Place the pasta on a serving dish and top with the prosciutto, shallot and walnut mixture. Taste for seasoning.