Butternut Squash and Sopressata Salami

2 tsp olive oil
salt, pepper, and 1/4 tsp garlic powder
3 tbls half & half, milk or heavy cream
4 tbls grated parmesan cheese

Preheat the oven to 400 degrees. Slice the ends off the squash and cut away one strip of skin to create a flat surface. Place squash cut-side down in a bread pan and add two inches of water and then cover with foil. Roast for 60 minutes. Remove from oven and let cool for a few minutes. 

Transfer onto a plate and then scrape the skin off. Mash into a mixing bowl. Add half & half, parmesan cheese, garlic powder, oil, salt, pepper and stir well until smooth.

3 oz. sopressata salami, sliced thinly

1 cup diced onion
pinch of crushed red pepper flakes
8 oz mushrooms, sliced
1 clove garlic, minced
2 tbls half & half, milk or heavy cream

Fry the onion, season lightly with salt, pepper and crushed red pepper flakes and saute until onions are translucent. About 5 to 6 minutes. Add the half & half and simmer for a minute or two to reduce. Then add the mushrooms and continue sauteing until they just start to lose their moisture, another 4 to 5 minutes. Over medium heat, saute salami until slightly crisp and most of the fat has been released. 

Dish and serve with 1 tbls of homemade salsa and fresh herbs of your choice.