A mythical creature of dubious intent. Also a feeling of lightness of being-probably due to the fact they embody light are mainly cheerful and mostly with good intent. Also known as fairy, elf, puck, pixie, imp, goblin, disembodied spirit. Since this is a positive evoking tome, let’s go with happy pixies.

I speak of sprites because I made a entree that after eating, still left me feeling light. Satiated but comfortable- to me the perfect level. Full, but not weighted.

So i give you Butternut Squash Puttanesca with Shrimp. Classic flavors, warming from the inside.

Beauty Shot:

Butternut Squash Puttanesca with Shrimp


1 1/2 lbs shrimp. (to me, the bigger the better)

1 28 oz can, Cento peeled San Marzano tomatoes

5 T minced garlic

1 small can of anchovies; somewhere between 8-12 (don’t worry, they dissolve. Or if you can’t stand them, leave out. Add extra capers for additional salt. But it is classic with them in there.)

3 T capers

1/2 cup chopped Kalamata olives

4 T EVOO, divided into two 2 T portions

2 T butter or Ghee

3/4 tsp red pepper flakes (please adjust to your preference. I like a lot of flavor and some spice)

1 2 lb butternut squash spiralized.

Healthy handful of chopped fresh Cilantro

Shaved Parmesan for serving

Salt and pepper to taste.

Putting it Together:

Prep the squash. Cut the bulb end of the squash off. Won’t need it. Save for another purpose. Like roasting and adding to simple arugula salad. with lemon garlic dressing. YUMMY.

Back to the squash- cut the long part into two three inch parts. Peel them. Then spiralize. Use a medium setting, not a large noodle setting. Otherwise, will take about 30 minutes in the sauce to have the noodles reach al dente.

You can have your husband do the hard work- or your partner. While you enjoy a glass of wine..

Once you are done spiralizing, set the noodles aside and make the sauce.

Add the EVOO to medium temperature pan. Add in anchovies and garlic. Stir till the anchovies dissolve, Add in the pepper flakes to the oil. Saute till garlic is sizzling but not browning.

Garlic, San Marzano tomatoes and red pepper flakes. Need smell-o-vision.

Add in the tomatoes and rough chop. Stir well. Add in capers, olives, ghee. Simmer for 10 minutes. Add in squash noodles. Simmer for another 10 minutes.

While the noodles are simmering, heat 2 T EVOO till shimmering. Add in the shrimp and cooked till done turning once.

Make sure the noodles are al dente- having a bite, but tender.

To serve, place desired amount of noodles and sauce into bowl. Add shaved Parmesan to top of noodles. Top with shrimp. Sprinkle chopped Cilantro over top. Devour.

Hope you make it and repeat whenever you want deliciousness.



P.S. No one commented, but Schnee from previous post means “snow” in German.


Winter can come in softly. Or like a bull in a china shop. Lately, we have been cycling through storms. And are bracing for another round. While downhill skiing has benefited greatly, it certainly makes the snowshoeing more challenging. And more beautiful.

When its very cold outside, I like something deeply warming and good for my body. Grounding vegetables and warming spices. And I want to warm from the inside out. As I sit in front of the fire. 🙂

A perfect food to fit the bill is Stuffed Acorn squash- with sausage, eggs, onions, turmeric, sage, butter. I tried consciously NOT to make this taste like stuffing. Which you could do if you added apples to the mix. And lose the turmeric. I hope you enjoy this recipe. And, BTW, I swear it tastes better the next day warmed in a 400 degree oven.

Beauty Shot:

Sausage and Onion stuffed Acorn Squash

Serves 4 (or 2 with leftovers)


2 Acorn squash, split lengthwise. (if you split across, I like to scoop out some of the cooked flesh and stir into the sausage mix.)

6 C fresh spinach, wilted then squeezed dry. Let cool before squeezing!

1 lb bulk mild Italian sausage, cooked and crumbled

2 eggs

1 medium sweet onion fine chop

2 T minced garlic

1/2 tsp ground turmeric

3 medium leaves of sage rolled and minced

4 T of butter, divided 2 T will be melted

Olive oil for sauteing

1/2 C of Japanese-style Panko breadcrumbs or crushed pretzel breading (Kroger Private selection is good and only 7 carbs per serving)

8 oz sauteed sliced mushrooms

1/2 C Shredded Parmesan + some for topping.

Salt and pepper to taste.

Putting It Together:

Preheat oven to 400 degrees.

Split acorn squash and remove seeds forming a well.

In a small dish, melt 2 T of the butter and chopped sage and a pinch of kosher salt in the microwave. Brush over the insides of the acorn squash.

Place into heated oven on rimmed cookie pan, cut side up. Cook until tender, appx 45-50 minutes.

While the squash is baking, saute the mushrooms in a combo of 2 T butter and 2 T olive oil. Use a large pan so mushrooms aren’t crowded.

In another large saute pan or cast iron pan, add sausage and chopped onion. Add Garlic to mixture. Cook till sausage is cooked through and onions are translucent.

Add the sausage mix to the mushrooms and remove from heat.

To wilt the spinach: add 4 T of water to large saute pan heated to medium. Add the fresh spinach. This will cook down quickly so stir often. When wilted, remove to colander to cool. Then squeeze dry. More water will come out than you think. It will reduce to a ball. When adding back into the sausage/onion/mushroom mix, shred with your fingers.

When acorn squash is finished, (think fork tender), remove from oven. If you desire, scoop out some of the flesh and add to sausage/onion/mushroom mix. Be careful not to split/cut the skin.

Add two whisked eggs to the sausage/onion/mushroom mix. Add the turmeric. (Note: if you are allergic, please leave out) Add in squeezed dry spinach.

Add the 1/2 cup pretzel-breading or breadcrumbs to the mix. Add in Parmesan. Stir together until just bound. Salt and Pepper to taste. (And I like to add a healthy dash of celery salt. My FAV condiment!)

Divide the mixture between the four acorn squash. Return to 400 degree oven for about 15-20 minutes till completely heated through.

Top with a sprinkling of Parmesan. (and I like a bit of Pine nuts added too)

Return to oven till melted. Remove and plate.



P.S. Please let me know if you have tried this recipe and what you think!