1 pkg No Yolks Dumplings
1 1/2 lbs butternut squash, peeled, seeded, cut into 1/2-inch pieces
3 Tbsps olive oil, divided
1 tsp salt, kosher, coarse
1/2 tsp ground black pepper
6 oz thinly sliced prosciutto, chopped
5 Tbsps butter
cloves garlic, minced
18  fresh sage leaves
3 cups loosely packed baby arugula
3 cups burrata cheese, torn into bite-size pieces

Cooking Directions:

Step 1. Preheat oven to 425°F. Cook noodles in salted water as directed on package directions; drain.

Step 2. Toss squash with 2 Tbsp. oil, salt and pepper in large bowl. Arrange in single layer on baking sheet. Bake 20 to 25 minutes or until tender.

Step 3. Meanwhile, heat remaining oil in large skillet on medium-high heat. Add prosciutto; cook 5 to 7 minutes or until crisp, stirring frequently. Transfer prosciutto to clean bowl with slotted spoon; wipe out skillet with paper towel.

Step 4. Cook butter in same skillet on medium heat 5 to 6 minutes until golden brown, stirring often. Add garlic and sage; cook 30 seconds or until leaves shrivel. Stir in noodles, squash and arugula; toss until combined and arugula is wilted. Top evenly with cheese before serving.


  • Substitute chopped bacon for the prosciutto.
  • Purchase pre-cut squash in the produce section of the grocery store.