Butternut Squash Soup


1 (2 lb) squash
1 T coconut oil
2 large shallots, minced
1 garlic clove, minced
2 cups chicken stock, low sodium
1/4 cup white wine
1 t brown sugar
1/4 t salt
1/4 t ground white pepper
2 pinches of nutmeg
1 or 2 pinches of ground cayenne

Garnishes: a pat of butter, toasted pumpkin or other seeds, or lightly toasted shredded coconut Read More

Butternut Squash with Fresh Sage and Pappardelle


1 large sweet onion, coarsely chopped
Pinch of salt
1 (2 lbs, or 3 cups) butternut squash, peeled, deseeded, and cut into 1/2 inch cubes
2 T olive oil
1/4 teaspoon freshly ground black pepper
20 fresh sage leaves, torn into halves or thirds
1/8 t nutmeg
4 medium cloves garlic, minced
1 lbĀ pappardelle (or other wide pasta such as tagliatelle)
1 1/2 ladles salty pasta cooking water (see directions)
1/2 cup ricotta, low fat
1/4 cup walnuts, smashed
2 T fresh flat Italian parsley
1/2 cup shredded Parmesan Read More