I'm sorry, flea.

I have to say, the butternut squash pasta I made last night was kind of an organizational pain, but it was tasty when it was done, and is just as delicious warmed up. I'm now toasting the squash seeds in the oven.

What did you do with it? I have a butternut I need to do something with.

Meant to say, flea, that I'm sorry to hear that. I hope something turns up, soon.

What did you do with it? I have a butternut I need to do something with.

My brother makes a sort of butternut squash sauce/goo (it's thicker than what I would call a sauce) that involves a roasted/baked squash, with the good parts mixed with a combination of cinnamon, brown sugar, red wine vinegar (or balsamic) and possibly garlic. t edit And possibly olive oil. I don't remember any of the measurements, but it's truly one of those dishes that you can just keep adding the ingredients to taste.

And the vinegar is the key ingredient -- it does something to the sweetness of the squash that is out of this world.

And then you just put it over pasta, ideally pasta with a good shape to hold the goo, like bowties or fusilli.

I just remembered that one summer I hit up three weddings with the same outfit. But it depended highly on borrowed expensive pearls, and I'm cut off from those now.

When I asked that side of the family where they all got their pearls, they said that they were cheaply bought in Singapore and I should fly out and get some. Because I can clearly afford to roll in an airline ticket half the way around the world into my bargain jewelry.

Blustery here.

Here as well. I was trying to decide if my tree could stay out on my patio through Fall. No, it can't. It got tossed over today. Now it's back inside and once it dries and I get more bark to top the pot with, I need to decide where it lives until much of Spring is over.

Mmm, love butternutty pasta stuff.

What did you do with it?

I roasted the butternut squash for about 45 minutes, then skinned it and cut it into cubes. I minced and diced everything after this while I was waiting for the squash to roast, just so it would all come together at the right time.

Started the bow tie pasta. For the sauce, I sautéd olive oil, minced garlic, sage (I used dried, and removed it before eating), 3 minced shallots, and diced prosciutto for several minutes. Then I added the cubed butternut squash and some chicken broth, and let that simmer. Just before the pasta was done, I added some Parmesan-Romano and Gorgonzola to the sauce, along with sliced green onion. Salt and pepper to taste. Tossed the sauce and pasta together, and served it over arugula -- or other green of choice, because IIRC you don't like arugula.

I finally finished turning our fountain (which never worked for more than a week without breaking) into a planter. A fountain-y planter. [link]

That butternut squash thing sounds AMAZING.

Nice planter, Scrappy. The blue glass pieces are a nice nod to its former function.