Pasta with Squash and Ham, Risotto Style

2 tbsp Extra Virgin Olive Oil
2 tbsp Butter, salted
1 large Shallot (50-60 grams)
8 oz cubed ham
3 cups Butternut Squash, cubed (12 oz frozen or cut from medium (~2lb) whole squash)
2 cups
8 oz Barilla Plus pasta
salt & pepper
1/2 cup water (or white wine, water used for nutrition calc)
3 cups Chicken Broth or Bouillon
4 oz Parmesan Cheese, grated

Optional: top with 2 sprigs chopped fresh sage

In a large skillet over medium heat, cook the shallot and ham in the olive oil & melted butter until the shallot softens and the ham is lightly browned. Add pasta, sprinkle with salt & pepper, and cook, stirring occasionally until glossy. Add the water, stir, and let bubble until nearly gone. Add the squash and raise heat to medium-high. Add chicken broth 1 cup at a time, stirring after each addition. When the pan is almost dry, add another cup and stir again. Continue until the pasta and squash are tender. About half way through cooking, add the peas. When finished cookin, stir in the parmesan, taste to adjust seasoning, serve.

Serving Size: 6 servings