Looking in my fridge today, I saw these ingredients-
Cut, raw butternut squash

Along with almond milk, yogurt, and some eggs, there wasn’t much else. I began by simmering the squash in a pan with a couple of cups of water, until tender, adding sage from my garden, salt, pepper, olive oil, and garlic. Once the squash was mashable, I added Parmesan, ricotta, kale, and juice from a lemon. All measurements were to taste. I let this simmer and mixed it with brown rice, gluten free, fusilli pasta. It was delicious! I ate it too fast to take a pretty pic.

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