too much food network!

I have been cooking up a storm since I've been back.

Dinner last night:
Fish stew (tilapia, red snapper, clams, squid, veggies in a clam chowder, sauvignon blanc and creme fraiche base)
Butter and garlic pan seared giant scallops
Sourdough for dipping

Dinner tonight:
Tagliatelle bake with sweet italian sausage and ground turkey and four cheeses
Roasted fennel and carrots in herbs and shaved parmesan
Polenta, pan fried in garlic and then topped with shredded parmesan and baked until parmesan is crispy
Butternut squash soup, made from scratch (my friend Mat made this and it was delicious)!
Balsamic glazed raosted brussels sprouts
Columbia Crest Two Vines Shiraz

Here is the recipe for the Butternut squash soup, which is absolutely scrumptious.

BUTTERNUT SQUASH SOUP
1 Butternut Squash
1 whole head of garlic
Chicken stock
Olive Oil
Salt
Pepper
Nutmeg
Curry Powder

Cut squash into quarters, remove seeds and membrane. Rub with oil, salt, pepper, and a little curry powder and nutmeg. Wrap in foil. Cut top off of head of garlic, drizzle with oil, wrap in foil. Place squash and garlic on BBQ grill, close lid, and grill for about 40 minutes, or until squash is roasted and soft. Let cool a little. Remove from foil, scoop out squash and squeeze out garlic from casing. Puree in small batches in blender with chicken stock. Transfer to pot, re-heat, sprinkle some more nutmeg if desired. YUM!