It's additionally a prime spot for people viewing. I generally feel like I'm encountering that 101 Dalmations scene where the majority of the canines coordinate their proprietors, recollect that one?
The masculine men acquire their 80-pound masculine man breeds who shake their heads like lions. Erratically dressed more established women hold up with their dachshunds and shaggy little pooches. A wonderful, exquisite light lady gets her similarly rich and fair puzzle breed.
The woman with a piercing voice and apprehensive chuckle educates me concerning her rodent terrier. I guess Cookie and I coordinate, as well. I will boldly concede that we both have extraordinary hair, and it doesn't hurt that I'm constantly wearing dark or dim.
Also try our recipe : EASY PIZZA QUESADILLAS #pizza #dinner
INGREDIENTS
- 2 tablespoons olive oil
- 1 tablespoon finely chopped fresh sage
- 2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
- 1 medium yellow onion, chopped
- 2 garlic cloves, pressed or chopped
- ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier pasta sauce)
- Salt
- Freshly ground black pepper
- 2 cups vegetable broth
- 12 ounces whole grain linguine or fettucine
- Optional additional garnishes: shaved Parmesan or Pecorino and/or smoked salt
- Warm the oil in a large skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get crispy before transferring it to a small bowl. Sprinkle it lightly with salt and set the bowl aside.
- Add the squash, onion, garlic and red pepper flakes to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes. Add the broth. Bring the mixture to a boil, then reduce the heat and simmer until the squash is soft and the liquid is reduced by half, about 15 to 20 minutes.
Read more our recipe : CREAMY TORTELLINI WITH SPINACH & TOMATOES #dinner #tomato
 Butternut Squash Linguine with Fried Sage #dinner #lunch){kind=link}
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