Turmeric Roasted Butternut Squash with Tahini Parsley Sauce

-Preheat your oven to 350 degrees.

-Line a baking sheet with parchment paper and set it aside.

-Peel 1 butternut squash and chop into 1.5 inch chunks.

-Melt 3 TBS coconut oil in a small saucepan.

-In a large bowl, toss the squash with the coconut oil.

-Mix in the following spices:

½ tsp ground ginger

1 tsp turmeric

½ tsp cloves

1 tsp sea salt

¼ tsp black pepper

-Pour the squash out onto the lined baking sheet and bake for 20 minutes.

-Remove the squash form the oven and stir.

-Bake for another 10 minutes, or until they are cooked through and slightly crispy.

-To make the sauce:

-Combine the following in a high-powered blender:

1 bunch of flat leaf parsley

1 large clove of garlic, peeled

The juice of 1 lemon

2 TBS tahini

A pinch of sea salt

¾ cup extra virgin olive oil

-Blend until smooth

-Use the sauce to dip your squash, or drizzle it over them after they come out of the oven.

Pasta with Butternut Squash and Bacon

-Boil a large covered pot of salted water for the pasta.

-Peel and then coarsely shred 1 butternut squash on a box grater.

-In 12-inch skillet, cook ½ pound of bacon on medium heat 8 to 10 minutes or until bacon is crisp. With slotted spoon, transfer bacon to small plate.

-Drain and discard all but 2 tablespoons of fat from the skillet.

-To same skillet, add the following:

1 clove of garlic, finely chopped

¼ tsp red pepper flakes

-Cook 30 seconds, stirring.

-Add butternut squash and ¼ tsp sea salt.

-Cook 10 minutes, stirring and mashing frequently.

-Stir in the following:

2/3 cup half-and-half

6 sage leaves, finely chopped

-Cook 2 minutes.

-Remove from heat.

-Cook 1 pound of pasta according to package directions.

-Reserve ½ cup cooking water.

-Drain pasta well; return to pot.

-Add chopped bacon, squash mixture and..

½ cup grated Parmesan

The reserved cooking water

¼ tsp sea salt

-Toss until well coated and serve.

Butternut Squash Risotto

-Peel 1 small butternut squash, then cut into ½ inch big cubes.

-Peel and then finely chop 1 onion.

-In a medium saucepan, heat 4 cups chicken stock over medium-high heat until boiling, then reduce heat and simmer.

-Add 3 TBS olive oil or ghee to a large, deep-sided skillet over medium-high heat.

-Add onion and butternut squash and cook until beginning to soften, 8 to 10 minutes.

-Season with sea salt and pepper.

-Add 1½ cups Arborio rice and let cook 1 minute, stirring constantly.

-Add ½ cup dry white wine and simmer, stirring frequently, until nearly absorbed, 2 to 3 minutes.

-Reduce heat to medium and add ½ cup stock, then let simmer until absorbed, stirring frequently.

-Continue adding stock and simmering until all stock has been used, about 15 minutes.

-Stir in the following:

1 TBS fresh rosemary, finely chopped

2 TBS unsalted butter

½ cup freshly grated Parmesan

-Serve with additional Parmesan.