Soup to Dutts

I love butternut squash. I think it might be my favorite vegetable. So, when someone left a big butternut squash in the break room at work a few weeks ago, I was all over it. I was craving pasta last week and decided to attempt making a lasagna, since I'd bought most of the non-perishable ingredients before Christmas and had never gotten around to making it. But instead of making the traditional red-sauce version, I made a sauce out of this wonderful squash and Italian sausage. It was delicious! I didn't use a ton of cheese since the squash was slightly creamy, so that made the dish a lot lighter, and it still made 12 hefty portions. I'm definitely adding this to the regular rotation of dinners at our house! I hope someone out there will give it a try and let me know what they think! Don't be overwhelmed by the ingredients list...most of the ingredients are pretty inexpensive and easy to find, and you may even have a lot of them already on hand! Butte...

Spring is here! I've always preferred colder weather, but the warm seasons are really starting to grow on me. One of the reasons is that I feel like we eat "lighter" meals in spring and summer, like this Greek pasta salad I threw together last week! I had an almost-full box of whole-wheat rotini and an almost-empty box of whole-wheat penne, so I just combined them, but any short pasta will do. Tri-color pasta would be fun! While the pasta was cooling, I made the dressing: olive oil, red wine vinegar, basil, garlic powder, salt and pepper. (Don't you love my cute little whisk? It's perfect for things like this. Thanks, Mom!) Speaking of my mom, chopping the veggies for this reminded me of a conversation she and I had a few weeks ago. I was talking about how much I hate chopping vegetables, and she said that was her favorite part of cooking! Well, the solution seems obvious: she and I should just always cook together; I'll do everything else if s...