Last weekend I was pursuing a few of my favorite Food Blogs, when I came across this recipe (  I’ve been waiting to make it, and tonight was the night!  I did make some adaptations of the original recipe.  In addition to this dish, I made, what I call “Fresh Caprese Salad”.  As some of you know, I don’t care for fresh tomatoes, so I add in cucumbers. 
Baked Butternut Bake 
1 lb pasta, your favorite shape, I used Penne.
1 whole (medium) Butternut squash, peeled, seeded, and shredded
12 oz Sharp Cheese, your favorite blend. I used Swiss
5 garlic cloves, smashed and diced
2 tablespoons Dried Thyme
1/2 nutmeg nut…see pictures
Salt and pepper to taste
1 ½ Cup Cream, or half and half
Cook pasta according to package directions, drain and rinse with cold water.  Meanwhile, shred butternut squash.  Smash and finely chop few garlic cloves.
In a large bowl place the cook and cooled pasta, mix in the squash and about half of the cheese.  Add the garlic, thyme, salt and pepper to taste. Keep in mind that the cheeses are a little salty. Place the mixture into a well-buttered shallow dish
Pour cream or half and half.  Top with the remaining cheese and bake in preheated oven, at 400F, for about 30 minutes until the cream is absorbed and squash is cooked.
Cool slightly and serve.
(Adapted from
Fresh Caprese Salad
1 Cucumber, quartered and sliced
2 Tomatoes, diced
4 stems of fresh basil, finely diced
1 tub fresh mozzarella, perillini size, drained
4 tablespoons olive oil
Salt and pepper to taste
Balsamic vinegar, drizzle
Place first 4 prepped items into bowl and drizzle olive oil on top.  Stir to mix.  When serving, scoop in bowl and lightly drizzle with balsamic vinegar.
I also saute’d a Tofu Sausage, which was out first attempt at a vegan style item.  I was good, but a little spicy for me.   We will continue to try vegan items and let you know how they come out……