INGREDIENTS
2 tbsp
extra virgin olive oil
4 cups
butternut squash
4 cloves
garlic
1
shallot
2 tbsp
sage
1 serving
chili flakes
1 serving
kosher salt
1 tsp
honey
1 cup
milk
1 1/2 cups
gouda cheese
2 tbsp
butter
1 cup
mozzarella cheese
1 lb
rigatoni pasta
8 slices
prosciutto
1 tbsp
oregano leaves