Had a pretty busy day, so only now getting around to posting pics of lunch! I had something similar for dinner last night and npub17xu3rtcu0ftqw03mswa8a2ngz3nsgrs0h0wjv4z942qwvhp8fs3qzcadls thought it sounded good, but I developed it even further today.

So here’s how I made my homemade butternut squash pasta sauce and the meal I used it in:

Roasted some tiny butternut squash with garlic, butter, and spices (smoked paprika and a very small amount each cinnamon and cumin)

Seared up some mushrooms and leftovers of four kinds of sausage (two kinds of beef sausage from Polyface, water buffalo sausage from Amos Miller, and the best — smoked jalapeño pork sausage from Triple E Farms near Romney, WV)

Removed the shrooms and sausages from the pan and sautéed some garlic in it, deglazing with a bit of water and white wine. Added a very small amount of grainy mustard and mashed in the roasted squash and garlic, cooking it in the liquid until smooth and adding some cream.

This actually made about twice the amount of sauce I needed, so I saved half to the side before adding the mushrooms and sausages back along with chopped sun dried tomatoes, pumpkin-shaped pasta, and a little apple cider vinegar.

Served in my carved bowl, just the right size 😊 delish

#foodie

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