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Pasta with Ham and Squash


  • 1/4 cup olive oil, divided
  • 1 cup diced celery
  • 1 cup chopped shallots
  • 1/2 cup chopped garlic
  • 1 tsp. minced fresh rosemary OR 1/2 tsp. dried rosemary
  • 3-1/4 cups peeled seeded diced butternut squash
  • 8 oz. peeled seeded chopped plum tomatoes
  • 1/2 cup water
  • 4 oz. diced Ham-Off-The-Bone
  • 2 Tbsp. chopped fresh parsley
  • 12 oz. uncooked penne pasta
  • 1/4 cup freshly grated Parmesan cheese


  • 1. Sauté celery, shallots, garlic and rosemary in 2 Tbsp. of the oil in large skillet on medium heat 8 to 10 minutes or until vegetables are tender.
  • 2. Stir in squash, tomatoes and water. Bring to a boil; reduce heat to medium-low. Simmer, covered, 18 to 20 minutes or until squash is tender. Stir in ham and parsley. Heat through.
  • 3. Meanwhile, cook pasta according to package directions for al dente; drain. Return pasta to same pot.
  • 4. Add remaining 2 Tbsp. oil and squash mixture to pasta; heat through. Divide pasta evenly between 4 serving plates. Sprinkle with cheese and serve.
  • Nutritional information per serving: Calories 690; Total Fat 22g; Saturated Fat 4g;
  • Trans. Fat 0g; Cholesterol 20mg; Sodium 383mg; Total Carbohydrate 91g; Dietary Fiber 6g;
  • Total Sugars 11g; Protein 20g