Remember the winter squash I bought? Well, I decided to make a pureed pasta sauce with those Red Kuri squash.
I served it over a store-bought gnocchi instead of regular pasta, topped it with pistachios, fresh parsley, and a squeeze of lemon juice.
The sauce is delicious - thick and rich and very comforting. I am going to test it with Butternut Squash as well as the Red Kuri, and then move this recipe into the "done" pile for the cookbook (I love seeing this stack get higher and the "retest" pile getting smaller and smaller...)!
Quick update question: Raising Kahne has a q in the comments about Thanksgiving dinner if anyone can offer up some suggestions!