Dinner
Recipes2 tablespoons extra-virgin olive oil
1 small butternut squash (about 2 pounds), peeled, seeded and diced into 1/2 inch cubes
Kosher salt
8 tablespoons (1 stick) unsalted butter
12 large sage leaves
1/2 cup all-purpose flour
4 cups whole milk, warm
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
Kosher salt
1 (1-pound) high-quality penne rigate
1 pound mozzarella, shredded, divided
2 tablespoons (¼ stick) unsalted butter
1 small clove garlic, grated on a microplane
1/2 teaspoon kosher salt
3/4 cup panko
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