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Butternut Squash Goat Cheese Pasta
Ingredients
  • 1 medium butternut squash, peeled + left whole (don't cut in half)
  • 3 tablespoons olive oil
  • kosher salt + pepper
  • ½ pound angel hair pasta
  • 1 ½ cups day old sourdough bread, finely torn or pulsed to chunky crumbs in a food processor
  • 1 tablespoon fresh chopped oregano
  • salt + pepper, toast
  • 8 tablespoons butter
  • ½ cup fresh oregano leaves
  • 2 ounces prosciutto, finely diced (omit if vegetarian)
  • ⅓ cup grated parmesan cheese
  • 4 to 6 ounces goat cheese, crumbled or thinly sliced
Steps
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