Ginger Cookies

I usually only make these around Christmas, and it never fails that people ask for the recipe when I make them.  They are deceptively simple and delicious.

1 1/2 c. crisco
2 c. sugar
1/2 c. molasses
2 beaten eggs
4 c. sifted flour
4 t. soda
1 t. salt
2 t. cinnamon
2 t. ginger

Roll into ball about th eisze of a walnut.  Roll in sugar.  Bake at 325 degrees for about 10 minutes.

Giada Rigatoni with Squash and Sausage.

Ingredients

• 1 pound mezzi rigatoni pasta
• 1 pound spicy Italian sausage, casing removed
• 1 pound butternut squash, peeled and cut into 1/3 inch pieces
• 1 1/2 cups water
• 1/4 teaspoon kosher salt
• 1 cup freshly grated Parmesan cheese, divided
• 2 cups roughly chopped baby arugula

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 8 to 10 minutes or until just al dente. Drain well reserving 1/2 cup of the pasta water.

In a large skillet,cook the sausage breaking it up with a wooden spoon into bite sized pieces, until the sausage is cooked though. (drain fat). Add the diced squash to the pan and stir to combine. Add the water and season with the salt. Using the wooden spoon, make sure all of the squash is submerged. Reduce the heat to medium and simmer until the squash is tender and the liquid has reduced by half, about 10 minutes. Add the cooked pasta and 3/4 cup parmesan. Stir vigorously to combine, breaking up the squash slightly as you go and thinning with pasta water as needed until the pasta is coated in a light and creamy sauce. Stir in the arugula.  Cook just until the arugula is wilted. Serve topped with the remaining Parmesan.

(Giada calls for lots of olive oil that I cut out.  She also did not mention to drain the fat from the sausage so I put that in.  I think it would be healthier with turkey sausage and also some whole grain pasta, but whatever way you like it).