Roasted Spiralized Carrot, Feta and Toasted Walnut Salad - Alyssa and Carla
I don’t know about you, but these extra hours at the end of the night make me feel like I took off from work a few hours early to sip lemonade in my backyard. I have so much time! Well… kind of. I know how this works. Just go ahead and let me have myRead More
Baked Penne with Butternut-Sage Sauce Recipe on Food52
A riff on Al Forno's well-known and widely adored baked pasta, this one calls for making a butternut squash-sage sauce, which can be used on its own to coat boiled noodles, but works really well with this technique, too. I've used both mozzarella and fontina and like both. The original recipe, which I read about in Amanda and Merrill's A New Way to Dinner calls for 1 cup of heavy cream, but I've had success using 1/2 cup, perhaps because the butternut squash sauce tastes creamy on its own.