Butternut Squash with Browned Butter and Thyme
http://www.elise.com/recipes/archives/007360butternut_squash_with_browned_butter_and_thyme.php

The trick to this dish is browning the butter before adding the squash, so that the squash absorbs some of the complex and wonderful browned butter flavors, before it too is browned.

Pastry: 1 3/4 cups unbleached flour 1 cup whole wheat pastry flour 2 teaspoons turmeric 1/2 teaspoon fine sea salt 3/4 cup chilled coconut oil 2 teaspoons apple cider vinegar 1/2 cup plus 2 tablespoons ice water

"She outlines a list of ingredients that are pureed into a concentrated paste of vegetables and herbs, preserved with salt. I've been cooking with a version of it all week, and it is infinitely better than any canned vegetable stock I've tasted."

http://mamasminutia.blogspot.com/2009/07/sauce-to-crow-about.htm

omnomnom *o*