veryDelicious

Directions

Preheat the oven to 400 degrees.

Cut the squash in half lengthwise, peel and remove the seeds (the seeds can be salted/seasoned and baked separately as a snack).

Roast for 20-25 minutes until tender.

In the meantime, simmer the heavy cream and half & half with the sprig of thyme and smashed garlic.

Once the squash is done, cut into cubes and process in a food processor until it’s nice and smooth.

Pass the cream mixture onto a sieve and add to the squash omitting the thyme and garlic.

Spoon in the Mascarpone Cheese, season with salt and pepper and top with some chives.

Directions

Preheat your oven to 425 degrees; coat the beets in light olive oil.
Roast the beets until ender, approximately 20-25 minutes. Let cool, peel and cut into slices.
Take the butter into a pan on med-high heat and continuously stir until the butter begins to slightly brown. As soon as the butter starts to get some color, remove it from the heat immediately and keep stirring. The butter should have a nice lovely nutty aroma. Set aside.
Take a little bit of the butter and lightly pan fry the pine nuts until they are a nice golden brown on low heat. Set aside.