Butternut Squash Pasta
Welcome fall to the table with this Butternut Squash Pasta. Toasted pecans and breadcrumbs add a crunch worthy of fall leaves.
Desserts
Homemade ice cream, without the fuss. Just six ingredients -- but don't be shy about adding your own mix-ins!
Servings: 12
Time: 30 mins
Place the strawberries and brown sugar in a medium pot. Cook over medium heat for about 20 minutes, stirring often, or until the mixture is thick and almost jam-like consistency. Refrigerate until chilled.
WIth a stand mixer or hand mixer, beat the heavy cream with the sugar and vanilla extract until medium stiff peaks form. Using a rubber spatula, fold the sweetened condensed milk into the heavy cream, just until combined.
Pour a third of the ice cream mixture into a freezer-safe container. Dot one third of the fruit mixture over the ice cream; swirl with through with utensil. Repeat layering process twice more. Cover with foil and freeze for at least 12 hours, preferably overnight.
Welcome fall to the table with this Butternut Squash Pasta. Toasted pecans and breadcrumbs add a crunch worthy of fall leaves.
Look no further for your cozy fall breakfast. Caramelized cinnamon sugar meets pumpkin for a seriously indulgent start to a day.