Lemony pasta with greens and mushrooms

Julia Child said, don't crowd your mushrooms if you want them to brown nicely (ok, I learned this from the movie Julie & Julia, so what?) - but I disagree!

So do these folks, in fact. In practice, it always seemed to me that mushrooms end up leaking tons of moisture as they cook and virtually de-glaze themselves from the pan, negating the need for any cooking oil. And if you did use oil, the mushrooms would just absorb it too quickly.

Not-ready-for-summer butternut squash

Is it just me, or did winter leap-frog right over spring and turn straight into summer? Sigh, poor spring.

In defiance, I am sticking with winter foods such as butternut squash.


Ok, not really. I made this a while ago and never got around to posting it.

Back when it was still cold out, I happened to roast some butternut squash, just very simply with olive oil, salt and pepper. I also tried a version with some Indian flavors, like coriander and cumin. Unsurprisingly, both ways were quite delicious. The thought occurred to me that butternut squash might go well with sausage, so that's what I tried here.