Butternut Squash Everything & Other Thoughts...

Doesn't it just feel sometimes like life deals you a sucker punch straight to the gut? Yesterday felt like that for me. As a mom of young children, 9, 5, & 8 months, it's tricky when you are feeling emotional. The horrific violence that happened in Las Vegas Sunday was so upsetting, but it's not really a subject that children can process, as an adult I can't really process it... I feel strongly that protecting my child from knowing or hearing about something like this, is part of my job. But, since kids do talk and some parents don't have such strict views, I did have to have a little conversation about a very sad thing that happened. It breaks my heart to tell my child that there is someone out there that could do something so awful.

I feel so strongly that the answer to hate is love, I do my very best, as a mom, to show love, acceptance, kindness. To be a good example for my kids. And to love them. Love, love, love.

Not to go on and on, but for some reason, losing a music icon, Tom Petty, on such an already hard day... then, hearing one of my best friend's lost her grandmother yesterday, well, it made for a very heavy heart and I'm feeling lots of feelings today.

Going on with your day, your life, well, that's just what you have to do.  For me, cooking has always been a way to express my feelings without words. Cupcakes when there's something to celebrate, soup when someone's sick, comfort food when you're feeling lost...

Butternut squash everything when the mornings and evenings are cool and the leaves are beginning to fall... it may not be much, but sharing a recipe is something I can do. It's a way for me to cope with my feelings and share my love with others. It brings me comfort to cook for my family.  Maybe it will do the same for you.

Ingredients:
1lb. fettuccine
1 butternut squash (not too big)
1 oz of cream cheese
1/2 cup chicken broth
1/2 cup of milk
1/2 cup of grated parmesan cheese
olive oil
salt, pepper, granulated garlic
sage

Directions:

• Preheat oven to 425 degrees.  Cut squash in half and scoop out seeds.  Drizzle with olive oil and season liberally with salt, granulated garlic & pepper.  Cook until tender, about 30 minutes.
• When squash is tender remove from oven and put large pot of water on to boil.  Follow cooking instructions for the pasta and drain when al dente.
• Use a spoon and scoop out the flesh of the squash and transfer to food processor.  Add chicken broth 1/4 cup of broth and milk and puree until smooth.  Increase liquids if needed up to 1/2 cup each, depending on how much squash you have, until the puree reaches the desired consistency.
• Add the parmesan cheese to the food processor and pulse until combined, then check the seasoning and add additional salt, pepper and garlic if needed.
• Transfer puree to a sauce pan and heat over medium low until it is hot.
• When the pasta is cooked to al dente and is drained, transfer to a large bowl, add sauce and toss well.  Garnish with sage and additional parmesan cheese if desired.