DIRECTIONS

• 1

  Preheat oven to 350°F.

• 2

  Heat olive oil in a heavy medium saucepan over medium heat. Add onion, rosemary and prosciutto. Sauté 5 minutes until onion is soft. Remove from heat and set aside.

• 3

  Blanch squash in boiling water for 5 minutes until soft. Remove and pat dry.

• 4

  Bring 4-6 quarts of salted water to a rolling boil. Stir in pasta and cook until tender but firm, about 10 minutes. Remove from heat, drain well and return to pot and cover.

• 5

  Melt butter in medium saucepan. Whisk in flour until smooth. Gradually whisk in half-and-half until smooth and it just begins to bubble; stir in nutmeg.

• 6

  Add squash and onion mixture to pasta and then stir in sauce. Place half of pasta mixture in 9X13-inch baking dish. Sprinkle with 1 cup cheese. Top with remaining pasta mixture and remaining cheese. Bake in a 350°F oven, uncovered, for 30-35 minutes until golden brown.