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Servings: 4 to 6 servings
¼ cup plus 2 tablespoons olive oil
1 cup chopped onion
1 cup finely chopped celery
1 teaspoon minced fresh rosemary or ½ teaspoon dried (actually more is good)
3¼ cups 1/3-inch pieces peeled butternut squash (about 1 small to medium)
8 ounces plum tomatoes, peeled, seeded, chopped
½ cup water
2½ ounces ¼-inch-thick prosciutto slices, finely chopped
2 tablespoons chopped fresh parsley
12 ounces conchiglie (medium pasta shells)
¾ cup freshly grated Parmesan cheese, divided
Heat ¼ cup oil in heavy large skillet over medium heat. Add onion, celery and rosemary and sauté until vegetables are tender, about 10 minutes. Add squash, tomatoes and ½ cup water. Bring to boil. Reduce heat to medium-low. Cover and simmer until squash is tender, about 20 minutes (add more water if mixture dries out and starts to stick). Stir in prosciutto and parsley.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite (15 minutes). Drain. Return pasta to same pot. Add 2 tablespoons oil, squash mixture and ½ cup Parmesan to pasta; toss. Season with salt and pepper. Transfer to bowl. Sprinkle with ¼ cup Parmesan.
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