Butternut squash with persimmon sauce

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Tonight’s dinner:

Butternut squash ravioli from Santa Cruz Pasta Factory, with a a sauce of butter, onion, persimmons, a squeeze of grapefruit juice and some sprigs of thyme from my herb garden.

Roasted carrots in olive oil and a sprinkle of Alaea Hawaiian Sea Salt from SpiceHound.com.

Romaine lettuce, the last of the tomatoes from my garden, a drizzle of MaGo Classic Miso dressing, and a bit of black pepper.

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2 responses to this post.

  1. Posted by Mom on December 16, 2011 at 1:09 pm

    looks pretty good!

    Reply

  2. Posted by iDad on December 16, 2011 at 1:38 pm

    Gosh…I can haz ravioli?

    Reply

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