Welcome Forward Financing!

This holiday season, Forward Financing team members joined our pasta makers for a day of learning about Chitarra Pastaria, discussing neurodiversity in the workplace, and celebrating the holidays.

Forward Financing's mission is to empower small businesses and entrepreneurs by providing them with the tools they need to grow and thrive. You'll see from our day together the energy created when you bring this mission to a team of entrepreneurs on the autism spectrum. The collaboration between the organizations was awesome.

The day ended with the Chitarra House Chef, Chef Thomas, teaching our team how to make an amazing brown butter squash cacio e pepe. Watch the video, make the dish, and we hope you'll continue to support Chitarra!

Brown Butter Honey Nut Squash Cacio

Ingredients

• 1 Bag Chitarra Trottole pasta

• 2 honey nut squash

• 3 sage leaves

• 6 tablespoons of butter

• 2 tablespoons fresh cracked black pepper plus extra

• ½ cup grated Parmesan cheese

Instructions

1. Peel, halve and deseed honey nut squash. Dice into bite-size pieces and place in mixing bowl.

2. Season with salt and some of the extra pepper and olive oil.

3. Place squash on a sheet tray and bake in the oven at 400°F until golden and tender.

4. While squash is cooking, bring a pot of salted water to a boil.

5. In a sauce pan add butter 4 tablespoons of butter, add sage and black peppercorns, and cook on medium heat until butter is dark golden brown.

6. Add a dash of pasta water to stop butter from browning at desired color.

7. Bring a large pot of water to a boil. When water is at a boil add 1 bag of our Trottole pasta and cook 4-5 minutes, until al dente. Strain the pasta, then add it to the pan along with the honeynut squash. Add pasta water as needed. Add remaining butter and Parmesan, and cook just until butter has melted.

Adjust for seasoning and serve.