I still had a few butternut squash left over from last fall (who knew butternut squash would keep that long?) In an attempt to use them before they finally went bad, I found two great recipes I wanted to share, both of which are perfect for Lent.
The first is a wonderful soup - made even better with the addition of some heavy whipping cream garnish during those non-fasting periods.
The second, a pasta dish (just leave off the parmesan and use margarine not butter) even the kids enjoyed. These were not hard to make - and I made them both for company a few weeks ago - the soup can be made up early in the day then rewarmed, and the pasta takes about 20 minutes to cook.