Pasta With Butternut Squash And Rosemary Recipe

• 1/4 c. plus 2 Tbsp. extra virgin olive oil
• 1 x minced onion
• 1 c. finely minced celery
• 1 tsp chopped fresh rosemary or possibly 1/2 tsp. dry
• 3 1/4 c. 1/3 inch pcs peeled butternut squash
• 8 ounce plum tomatoes, peeled, seeded, minced
• 1/2 c. water
• 2 1/2 ounce 1/4 inch thick prosciutto slices, finely minced
• 2 Tbsp. minced fresh parsley
• 12 ounce conchigli (medium pasta shells)
• 3/4 c. freshly grated Parmesan cheese

Directions