1) In a medium saucepan, combine the squash, broth, milk and garlic.
Bring to a boil over medium-high heat. Reduce the heat to medium
and simmer until squash is tender when pieced with a fork, about
25 minutes. Remove from the heat and add salt, pepper and greek
2) With an immersion blende or food precessor, blend until smooth.
Stir in the Gruyere, Pecorino Romano and 2 tablespoons of the
Parmigiano-Reggiano. Stir with a spatula until combined.
3) Spread the mixture evenly into a serving dish or fondue pot. Sprinkle
with parsley, and serve immediately with your favorite dippers.
1) Use this sauce for a healthier Macaroni and Cheese.
Pear Tart with Honey
1) Puff Pastry - thawed and refrigerated
2) 3 Pears - thinly sliced
3) 1/4 tsp. Cinnamon
4) 1/4 tsp. Nutmeg
5) 1 seed from Vanilla Extract plus a tsp. of Vanilla Extract
6) 1 tbs. of Unsalted Butter
7) Honey to drizzle on top
8) Flour to work surface
1) Preheat an oven to 400 degrees.
2) Line a baking sheet with parchment paper.
3) Lightly flour the work surface. Then cut the puff pastry into 4 squares
or your preferred shape.
4) Toss together the pears, cinnamon and nutmeg.
5) Layer the pears at an angle in the center of the pastry.
6) In a small bowl combine the melted butter and vanilla together. Brush
the top of the pears and exposed edge of the puff pastry.
7) Bake for 15 minutes or until edges are slightly brown.
8) Remove from the oven and allow to cool for 5 minutes.
9) Drizzle with your favorite honey and enjoy.
1) Instead of pears, you can use your favorite fall apples or even combine