Is anyone else's house still full of gourds from autumn?
Here's one more squash recipe I was too busy with finals to post. It's a pasta sauce I made up when I was trying to find creative ways to use all our squashes. It turned out quite amazing. (For a full tour of our squashes, see this video Katie and I made for our friend Jamie.)
What you do:
1. Bake a squash. Or get some from the freezer section of your friendly local grocery.
2. Puree the squash with chipotle in adobo sauce and soy creamer.
3. Heat and pour over pasta. Pine nuts and goat cheddar are good accoutrement. Paprika and sage are good garnishes.
