| I happened to get some butternut squash in my CSA delivery this drop, and made the recipe below. Later that same week, I also took this recipe and converted it into ravioli by removing all of the flesh from the roasted squash skin (discarding the skin). I mixed it with the rest of the ingredients as explained, only having to adjust the salt, pepper, and nutmeg to taste. Using 4 12x18" sheets of store-bought sheet pasta (I'm fortunate enough to have a fresh pasta store in my neighborhood!), I dropped it into spoonfulls on two sheets, brushed with a beaten egg, topped with the remaining sheets of pasta, and used a crimper to seal the edges. Boil them for approximately 4 minutes (you may need to do it in batches), and toss them in this Sage Cream Sauce recipe from Epicurious. Yum!
Serves 2 
Time: 1 hour, 30 minutes
Ingredients
· 1 medium Butternut Squash
· 3 tbsp. Olive Oil, divided
· 1 link each sweet and hot Italian Sausage
· 1 small yellow onion, diced (approx. ½ cup)
· 3 medium cloves garlic
· 1 tbsp. fresh sage, rolled up and cut into thin ribbons (chiffonade)
· 1 cup stemmed and finely chopped green kale
· 1 tsp. minced fresh thyme
· 2 tbsp. unsalted butter
· ¼ cup grated parmesan
· 2 tbsp. heavy cream
· Pinch grated nutmeg
· Salt and pepper
· ½ cup homemade bread crumbs (or panko)
Directions Place oven rack in the lower middle position and pre-heat the oven to 400˚. Line a baking sheet with foil.
Cut the butternut squash in half and remove the seeds and strings. (To cut the squash, you may need to use a cleaver and mallet. Nestle the squash in a damp dishtowel to keep it from moving.) Oil the foil on the baking sheet with 1 tbsp. of the olive oil. Place the halves of the butternut squash cut side down on the baking sheet and bake until tender, 40-50 minutes.
While the squash bakes, remove the sausage from its casing and cook in a 10” skillet over medium-low heat until no longer pink, 8-10 minutes, breaking up the sausage into crumbles as you cook. Remove the sausage from the pan and drain on a paper towel lined plate. Drain the pan if necessary. Add the remaining 2 tbsp. olive oil to the pan, and sauté the onions until well caramelized, 8-10 minutes. Add the garlic and sage, and sauté until fragrant, approximately 1 minute. Add the kale and cook until just beginning to soften, approx. 5 minutes. Remove from heat and set aside.
Once the squash is cool enough to handle, scoop out the cooked flesh from the halves into a medium mixing bowl, leaving about ¼” of flesh on the skin in place. Leave the hollowed out squashes on the sheet pan. Add the thyme and butter to the flesh in the bowl and mash until combined and smooth. Add the sausage mixture to the squash mixture and stir to combine. Add the parmesan, cream, nutmeg, and salt and pepper to taste.
Divide the squash and sausage mixture between the two hollowed-out squash halves. Flatten the mixture a bit, and top both squashes with ¼ cup each of the bread crumbs. Spray the tops of the crumbs with spray oil, and bake in the 400 oven until heated through and the crumbs are well-browned, approximately 10-15 minutes. Cool 5 minutes and serve.
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| There are a few things I'd like to get out there before I begin, with the first being that starting this blog is very much about the exploration of and learning about SharePoint. What that means to you is that I am by no means an expert! There may well be different/better ways to handle the things I will talk about here, and I encourage you to leave feedback if you have ideas on how to better tackle anything I talk about here.
The other thing I'd like to throw out there is that I am a self-proclaimed "Champion of the Noob" (or newbie, if you prefer), having been one myself not too long ago and not so sure that I'm not still. As such one of the aims of this blog is to be as plain-spoken, detailed, and thorough as possible so that "even a noob could do it."
So, with the fine print out of the way, on with the post.
First, you may have noticed that my blog is not a stand-alone site, its housed under my user group site, www.hrssug.org. While good-intentioned folk have let me know that I can have my own space, possibly for free, I am fine with this space for now. Might I have to migrate later? Hopefully. Will it be a PITA? Likely. (urbandictionary.com can tell you what PITA means if you don't know.) Will I regret this later? Maybe. We'll see. In the meantime though, our user group site is kindly hosted by FPWeb (hence the logo- by the way, if your user group needs a SP2010 site, give them a shout). I bring that up simply to show that this blog is part a hosted site- and that influences what I can and can't do.
There were things that I had as criteria for my blog. First and foremost, I wanted it to be on SharePoint. There are a lot of SharePoint blogs out there that are not. I am sure there are reasons for this, but for me having a blog about SharePoint being on SharePoint just seemed like it made sense.
But, did it have to look like "SharePoint"? What about that ribbon business, isn't that kind of distracting for people who won't really be interacting with a site?
Those were my first 2 goals: make a blog that did not look quite so "SharePointy" and hide that ribbon from anonymous users. Each one will be addressed in a seperate post.
Before I get too far along, I'd also like to share my hopes for the blog's first round of enhancements- to add tagging, rating, and a "number of wrenches difficulty meter" like what you see on mechanics' forums (hey, I love my MINI!). I'd also like to add a Tweet stream, since that's the best way to keep up with me and the SharePoint Community in general.
tasha & evinrude →
I hope you find the information here useful, and maybe a bit entertaining. Let me know what you think!
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| Here is a tasty treat I  make regularly when asked to bring food to an event. I made this recently and brought to a housewarming party and it was gone before the hour was up! I've also received several requests for the recipe, so here it is. This recipe is courtesy of Trader Joe's tasting counter, since that was the first place I had it. There are some things you could change around a bit, i'll include those at the bottom.
Ingredients:
Half package of bacon
1 can refrigerated crescent-shaped rolls
approx. 3 ounces/half standard size log goat cheese, room temp (I used Honey-flavored from Trader Joe's, but I haven't seen that anywhere else)
2 plums, pitted and sliced thin
Honey
Steps:
- Preheat your oven to 400 degrees.
- Cook the bacon: slice the bacon into pieces. Cook until slightly less done than you like, drain on paper towels and set aside (it will continue cooking in the over later).
- Remove crescent roll dough from package, but LEAVE IT in SHEETS. Do not separate the triangles. You should have two approx. 3.5"x9"? sheets. This may be different if you are using different dough. it doesn't really matter what size it is as long as it is still in sheets.
- Carefully spread the goat cheese on the dough, leaving about a 1/4 inch around the edges. (If your goat cheese was not room temp, hit it in the microwave for 10-15 seconds to soften)
- Layer the sliced plums over the goat cheese to cover. 2 plums should cover all of it- I layer it like fish scales.
- Drizzle the honey over the assembled tart to taste (depends on how much you like honey and how sweet the fruit is)
- Sprinkle bacon over tart and drizzle with a little more honey.
- Bake according to instructions for crescent rolls, or until the edges are well browned and crisp. For TJ's rolls, this is about 15 minutes.
- Remove from oven and cool for 5 mins before cutting into squares. This is easiest with a pizza cutter.
- Enjoy!
Things you can do differently if you like this: - Use different fruit (peaches, figs, apricots, etc. are all fantastic. Many have liked the peaches better than the plums.)
- Use a savory/herbed goat cheese and replace fruit with thinly sliced tomatoes. mix honey w/ balsamic vinegar for drizzling and sprinkle with chopped herbs (now yer gettin' fancy!!)
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