The Global Women’s Project Steering Committee would like to tell you how blessed and thankful we are for your support of our projects and partners around the world.
Your generosity make a difference, gives hope, and shows kindness in a world that sometimes seems cruel and hopeless.
In case you are planning an Alternative Christmas Fair please consider Global Women’s Project. We would be happy to send you some GWP materials to display and share. Please let us know.

We hope you had a wonderful Thanksgiving with friends and family and even though the big feast is over for most of us, we would like to share this recipe with you, which would be delicious and healthy any day!

Acorn Squash Sauce (not really saucy, but good)
8 servings
4 large acorn squash, cut in half and seeded
1/2 cup olive oil
6 large cloves of garlic, chopped
1 bunch flat-leaf parsley, chopped (can use carrot tops for parsley)
1/4 cup chopped fresh basil leaves (can used tsp. dried)
salt and pepper to taste
1 pound linguine (or other pasta or rice or grain)  (Can be served without pasta or grains as a side dish.)
Preheat the oven to 425 degrees.  Arrange the acorn squash, cut side down, in a single layer in a baking pan.  Using a fork, pierce each shell in 4 places.  Pour water into the pan to 1/2 inch.  Cover the pan with foil (or with a lid if you have a baking pan with a lid).  Bake about 1 hour, or until soft when pierced with a fork.  When the squash is cool enough to handle (or using potholders that are washable), scoop the pulp into a bowl and set aside.
Heat the oil in a large skillet over medium-low heat.  Add the garlic, parsley, and basil.  Cook, stirring frequently for 10 minutes (not really that long, more like 3-4 minutes), until the garlic is softened and golden, but not brown.  Add the squash, salt, and pepper and cook for 25-30 minutes, stirring frequently, until heated through and well mixed.  (I don’t always cook it that long, and you can add garlic salt if you want extra garlic taste.)  Taste for seasoning.  (You can also stir some of the pasta water to make this a bit more liquidy and saucy.)
(While the sauce is simmering) Keep the sauce warm while you cook the linguine according to the package directions.  Drain and turn into a serving bowl.  Spoon some sauce over the top and toss well.  Spoon the remaining sauce over the top.  Serve with additional freshly ground black pepper if desired.  (You can also sprinkle with Parmesan cheese.)
Claire’s Corner Copia Cookbook, by Claire Criscuolo.  (With my (Carla’s) editorial comments in parenthesis.)
Peace, the Global Women’s Project Steering Committee

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