Heirloom tomatoes with a ricotta Parmesan filling topped with basil and pesto on a buttery crust 

Cored butternut squash and sweet potatoes roasted with butter and salt n pepper baked at 400 for 1 hour or until knife easily inserts into a tender flesh

Granny Smith Apple and onion chopped and sauteed lightly in butter just until tender

Buttered and toasted squash seeds and sage make for a perfect soup topping!

Add the potatoes and roasted squash to the onions and apples, then emulsify and puree until smooth.