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Roasted Squash with Penne and Ham

Preheat oven to 450º. Peel, cut lengthwise removing the seeds and cut into 1/2-inch dice:
   1 butternut squash (about 2 pounds)

Toss with:
   2 tablespoons olive oil
   1/2 cup thinly diced HoneyBaked Ham
   1/2 teaspoon salt
   1/8 teaspoon fresh-ground black pepper
   1-1/2 teaspoons dried sage

Spread out in a single layer on a baking sheet and roast, turning occasionally,
until tender and lightly browned around the edges. About 15 to 20 minutes.

Meanwhile, prepare a sauce by stirring together:
   1 cup mascarpone cheese
   1/2 cup half-and-half
   3 scallions including green tops, chopped
   1/2 teaspoon salt

Set aside and prepare in a large pot of boiling salted water:
   1-12 oz. Penne pasta

Cook aprox. 13 minutes, drain and reserve 1 cup of the pasta water for later.
Return the pasta to the hot pot.

Toss and add:
   The prepared Squash
   The Sauce mixture
   1 cup HoneyBaked ham, cut into julienne

Stir to blend all the flavors together. If the sauce seems too thick add some of the reserved pasta water.

Dish into 4 serving bowls and top with:
   1/4 cup grated Parmesan cheese.

Serves 4


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