posted 03-15-104 12:52 AM            

Butternut squash
shallots
pine nuts
salt and pepper
olive oil
goat or sheep's milk cheese (optional)

Use a vegetable peeler to slice up the squash into really thin shavings, like paper curls (the thin part is important because it affects how they cook). Slice up the shallots.

In a wide pan, heat up the oil and add the shallots and pine nuts. After a few minutes, add the squash. Saute until everything is starting to get a little toasty brown around the edges, and the squash melts in your mouth. Add salt and pepper to your liking, and if you want to add the cheese, crumble a little in at the end.