Chef Bobby’s Butternut Squash Pasta
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Chef Bobby’s Butternut Squash Pasta

Chef Bobby’s Butternut Squash Pasta Ingredients • 1 butternut squash weighing about 2 1/2 pounds • 1 pound pasta • 1 tablespoon extra virgin olive oil • 1/3 cup chopped shallots or onions • 1/4 cup packed, freshly grated Parmesan cheese • 1/3 sour cream or heavy Cream or coconut milk • pinch of grated nutmeg • 1 tablespoon chopped parsley, for garnish • 1 teaspoon salt, more to taste • Pepper, to taste • Water as needed to thin the sauce, about 1 cup Bake the butternut squash: Preheat the oven to 350°F. Cut the butternut squash lengthwise in half and scoop out the guts and seeds and discard them (or save the seeds and toast them). Pour 1/4 cup of water into a baking dish and place the butternut squash halves cut side down. Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes. Scoop out the squash flesh from the skins and put into a blender. Discard the skins. Sauté the shallots: in the olive oil over medium heat in a small skillet until just beginning to brown, about 2-3 minutes. Purée in blender: Add the shallots to the blender. Add 1 cup water, the parmesan, 1 teaspoons salt and 1/8 teaspoon nutmeg and blend until smooth. Taste and add more salt if needed. If the sauce is too thick, thin it with a little coconut milk or more water. • Add sour cream or coconut milk or cream and heat until warm: 
Pour the sauce into a small pot set over low heat. Mix in the sour cream and warm it through. Do not let the sauce boil. 

Cook pasta in boiling salted water: 
Fill a pot with water and salt (1 tablespoon of salt for every 2 quarts of water). Set over high heat to bring to a hard boil. Add the pasta and cook at a hard boil, uncovered until al dente. Do not over cook pasta. Mix cooked pasta with sauce: When the pasta is ready, drain and put it into a bowl. Mix with a little of the sauce and serve. Add a dollop of additional sauce and some parsley right when you bring it to the table. I sautéed sage leaves for a garnish and sprinkled hot pepper seeds. Of course more Parmesan. Chef Bobby Nahra Encore Catering & Banquets Freedom Hill Banquet & Events The Blossom Heath Inn HOOK SCS

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Billions left unspent on gift cards each year

Watch The Nine on FOX 2 News Morning every weekday starting at 9am. FOX 2 Detroit is working for you and delivers breaking news, live events, investigations, politics, entertainment, business news and local stories from Detroit, Michigan, and across the nation. Stream FOX 2 Detroit on your connected TV. FOX LOCAL is your free 24/7 streaming connection to everything happening in Detroit. Get LIVE FOX 2 newscasts plus top local on-demand news content. Search FOX LOCAL on your connected TV. Learn more: https://bit.ly/FOXLocal. #FOX2Detroit #News #Detroit

Chartwells K12
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Chartwells K12

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The Illusionists: Magic of the Holidays show
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The Illusionists: Magic of the Holidays show

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JINGLE, A CHRISTMAS POPUP at Terry's Terrace
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JINGLE, A CHRISTMAS POPUP at Terry's Terrace

Cajun Filet Bites Recipe Oil for sautéing 7oz filet cut into cubes 2oz red wine (merlot) 1 TBL Cajun seasoning 1TBL minced garlic 2oz roasted red pepper straps 1 cup brown gravy Get Sautee pan hot and put just enough oil to coat the pan. Put filet bites in and sear them about 90 seconds on each side. Reduce heat to medium, add garlic and roasted red peppers. Keep pan moving for a out 30 seconds to keep garlic from burning. Deglaze pan with red wine and wait about 30 seconds for wine to cook off. Now add the Cajun seasoning and brown gravy. Mix everything together and your steak bites are finished. If you prefer them cooked more well done, reduce the heat to low and let them finish cooking in the sauce.

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Jim Gilmore, Director, Fielding Dreams and Ken Madeja, one of the baseball scouts profiled in the film

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Holiday wines with The Apparatus Room

Sommelier Liz Martinez showcases some wines and champagnes you can serve or gift during the holiday season. The Apparatus Room is located inside of the Detroit Foundation Hotel on Larned Street in Detroit. For more, visit detroitfoundationhotel.com.

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Holiday appetizer ideas with Bubba's 33

Chef Rachel Brattain from Bubba's 33 demonstrates how to make the restaurant's Shotgun Shrimp appetizer. Bubba's has two locations in Metro Detroit on Hall Road in Macomb and Eureka Road in Taylor. For more, visit bubbas33.com.

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Ways to avoid back pain during holiday travel

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Healthy appetizers for the holidays
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Healthy appetizers for the holidays

Registered dietitian Shanthi Appelo from Blue Cross Blue Shield of Michigan showcases how to prepare some healthy appetizers for the holiday season. To find more of these recipes go to ahealthiermichigan.org.