- Melt butter in large skillet over medium-high heat until lightly browned. Add pine nuts and sage; remove from heat. Remove from pan and set aside.
- Heat olive oil in pan over medium-high heat. Add garlic to pan and saute 30 seconds. Reduce heat to medium. Add 1 cup chicken broth (or water) and squash to pan. Cook for 12 minutes or until liquid is absorbed, stirring occasionally. Add remaining broth (or water), 1/2 cup at a time, stirring occasionally until each portion of liquid is absorbed before adding the next (about 15 minutes). Stir in sugar, salt, and pepper.
- Cook pasta according to package directions. Drain (reserve 1/2 cup pasta water). Combine pasta and squash mixture in large bowl. Add reserved 1/2 cup pasta water, butter mixture and 3/4 cup cheese; toss well. Sprinkle with remaining 1/4 cup cheese. Serve immediately. (4 servings)
Japanese anemome, rose hip, bergenia, geranium
Annabelle hydrangea, daisy, m.hydrangea
hosta, Autumn Joy sedum
Maidenhair fern, heuchera,
Japanese painted fern,
sedum, Autumn Joy sedum, bergenia
phlox, anenome, bergenia, geranium
rose hip, daisy, Autumn Joy sedum
Annabelle hydrangea, m.hydrangea, geranium
(Putting the garden to bed)
"But think a moment about a garden forever warm, forever growing, always green with brilliant dots of color every day of the year ~ a garden that never rests. There would be no time to plan, no moments to quietly sit and reflect on the triumphs and failures of the preceding seasons, no chance for change."
~ Peter Loewer