Pasta With Roasted Winter Squash, Pine Nuts, And Fresh Sa

Sin is not an option for the believer. How can you continue in sin when that sin was paid for in the torn flesh of Jesus? How can you look longingly upon Satan’s offerings when the cross of Christ is in front of your eyes? Christ’s love constrains our hearts to seek holiness. The fact that sin has no lasting benefits remains true, but it is not simply because sin doesn't pay that you are to turn your back on the tempter. The fact that sin will not get you what you really want in life is not nearly a powerful enough defense to guard you against the attractiveness of Satan’s lies and the fickleness of your heart. Only a deep grasp of the gospel has the power to bring about deep change in your heart. It is knowing the terrible price that has already been paid for your sin that enables you to say no to sin.

Iain Duguid

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Vegetables	Vegan	Veglife1	4	Servings

INGREDIENTS

1 1/4	lb	Winter squash, peeled
		Cut into 1/2-inch cubes
		about 3 cups
2		Sage leaves plus, chopped
		up to 4
1		Leaf, minced
2	t	Canola oil
		Salt and pepper, to taste
12	oz	Spaghetti
		eggless if desired
2	T	Pine nuts
1 1/2	c	Vegetable stock

INSTRUCTIONS

Makes 4 servings  An autumn dish with southwest flavors. If you can't
find fresh sage,  substitute 1/2 teaspoon dried. Mix 2/3 with squash
for baking and  sprinkle the rest over top for garnish. Butternut is
the quickest  winter squash to fix, but Sweet Mama, Delicata, and Acorn
are also  delicious.  Preheat oven to 425 F. Set a large pot of water
to boil. In a large  bowl, combine squash, chopped sage, oil, salt, and
pepper. Toss to  mix. Spread squash in one layer on a large nonstick
baking sheet.  Roast for 20 minutes until soft and brown on the
outside, stirring  once after 10 minutes. While squash roasts, cook
spaghetti according  to package directions. In a dry nonstick skillet,
saute pine nuts  over medium-high heat until golden brown, 2 to 3
minutes. Remove from  skillet and set aside. In the same skillet, heat
vegetable stock to a  simmer; keep warm. When pasta is done, drain well
and place in a  serving bowl. Add squash, pine nuts, and vegetable
stock. Toss to mix  and sprinkle with minced sage.  OVO/VEGAN  PER
SERVING: 413 CAL (14% from fat), 12g PROT. 7g FAT, 78g CARB, 56mg  SOD,
0mg CHOL, 8g FIBER  By "Karen C. Greenlee" <greenlee@bellsouth.net> on
Mar 13, 1999.  Recipe by: Veggie Life Magazine, November 1998, page 23
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 447 Calories From Fat: 60 Total Fat: 7.1g Cholesterol: 0mg Sodium: 188mg Potassium: 880.4mg Carbohydrates: 83.3g Fiber: 7.8g Sugar: 5.8g Protein: 15.3g