INGREDIENTS
6 tbsp
extra virgin olive oil
3 oz
prosciutto
1 cup
ciabatta bread
2 cups
butternut squash
2 tbsp
oregano
2 tbsp
fresh thyme leaves
1/2 tsp
red pepper flakes
1 serving
kosher salt
2 smalls
shallots
2 cloves
garlic
1 lb
pasta
1/2 cup
vodka
2 tbsp
tomato paste
3/4 cup
full fat coconut milk
1 cup
parmesan