And just like that the holidays are over and it's back to normal and I for one am so happy to be going back.  In the winter we all get a little stir crazy being inside.   Oh I wish that I were more adventurous as a parent, sure.  I watch with awe and wonder at the parents schlepping their kids here, there and everywhere in pursuit of happiness and fun.  I'm not that parent.  I'm the parent letting their kid have a cookie at 10:30 a.m. because it's the holidays.  I'm the parent letting their kid stay in pyjamas all day and doing movie marathons.  I'm the parent who might not even say a word to her kids for 2 or 3 hours because your all off in a different room... maybe napping.  I'm not out snowshoeing.  I'm not out at the mall.  We are not skating.

Note: Them - Outside/Me - Inside... maybe napping

With that in mind, we've all had a ton of relaxation and down time and are ready to brave the rest of the winter and get back to a routine.  My Christmas ham is getting it's final send-off by going  bone and all into split-pea soup.  The wine is drunk.  The champagne bottles are empty.  Birthdays have been celebrated.  Mother-in-laws have been moved.  Gingerbread houses have been decimated.  We are having our last holiday visitors over today... the tree is gone (thank god - goodbye) and the alarm clock is set for tomorrow.
Things go back to normal.  Back to waking up before the sun gets up.  Back to listening to CBC 'Metro Morning' which ends at 8:30 a.m. so I don't think I need to explain why I didn't listen over the holidays.  Back to being the lessons and classes taxi service.  Back to really listening to news and reading the papers.  A return to my normal cynicism around the politics of change as opposed to the politics for theatre.  And hence, back to my regular frustration.  It's back to piano practice and homework after school and cleaning out lunch kits.
And finally, it's back to the comfort of the everyday and food that can be transported for lunches or work well as leftovers.  Enter: Squash.


Squash - that stuff I hated when I was a kid.  Squash - the stuff I only knew as a thing that you cut in half, de-seeded (never done by me mind you) and roasted with sugar and butter.  Sometimes it was bearable and other times it was the WORST.  Squash - the food that you tolerated for dinner and hoped that something better (like taco's or spaghetti from a can) was coming tomorrow.  Squash - the dinner guest that I discovered would come out of my brother's nose if I got him to laugh hard enough.  Squash - the stuff that I thought only came in dark green acorn and bright orange pumpkin.  Squash - the food that I would never in a million years have guessed could make a rather nice sweet loaf... seriously, who knew that one.
Now, squash has become synonymous with comfort food for me.  Roast that squash and it further transforms into amazing.  Put it with some sausage, greens and cream and you've got winter heaven in a bowl.  Honestly I don't need to eat this with anything else but it does go nicely with some pasta and would do well with rice or something like it as well.


Squash and Sausage Pasta Sauce
serves 6

3 cups butternut squash (or other winter squash), peeled, deseeded and cubed
1 cup onion
3 cloves garlic
1 1/2 cup mushrooms
3 cups curly Kale, diced
1 lb sausage, (I used Honey, Garlic) uncooked and thinly sliced
1 cup vegetable or chicken broth
1 1/2 - 2 cups cream
2 tbsp lemon juice
1 tsp paprika
1 1/2 tsp nutmeg
2 tsp salt
2 tsp italian seasoning
2 tbsp honey
4 - 5 cups rotini or penne pasta cooked to al dente, drained and set aside

Preheat oven to 375°F.
Line a baking sheet.  Toss the butternut squash in melted lard or olive oil.  Place on the baking sheet and roast for about 40 minutes (if it looks ready after 30 minutes in your oven take it out then).  Set aside.
Heat a large wok or dutch oven over medium heat.   Add 2 - 3 tbsp of lard or oil.  Add in the onion and cook for about 4 minutes.  Add in the sausage and garlic and cook together another 5 minutes.  Turn the heat down to med/low and add the mushrooms and kale.  Cook together for another 5 - 7 minutes (the kale should be fully wilted at that point).  Add in the roasted squash and mix.  Add in the paprika, nutmeg, salt, italian seasoning and honey.  Mix well.  Add in the broth, lemon juice and cream. Check the taste and adjust if necessary (I might add in a little heat for example).
At this point you can remove the sauce from the heat and add it to the pasta, mix well and serve OR plate the pasta and add the sauce over top on each plate.