Archive for November 2020
Butternut Squash “Alfredo” with Crispy Proscuitto by Genee Habansky, Herbaceous Catering
Ingredients 3/4 cup heavy cream 2 tablespoons of butter 1 pound of butternut squash, medium dice 5 sprigs of thyme, tied together with kitchen twine 1 pound fresh pasta (preferably fettuccine) 3/4 cup freshly grated Parmesan, divided Salt and pepper 6 slices Prosciutto Directions Preheat the oven to 375, line a half sheet pan with…
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