Next came Chris' pan seared ground chicken patty in a lettuce cup with a light sauce of lime, fish and oyster sauce and diced jalapeno. Really good!
Next came this dish that I prepared. Started with 4-5 lbs of butternut squash, which was skinned, seeds and pulp removed and then cut into 3/4" cubes. This were placed into boiling water, which was then turned down to simmer for 45 minutes. The cubes were then drained and placed into mixing bowl, salt and pepper to taste were added with 2 tbsp of butter. Then using a potato masher it was all mixed and mashed. One half of mixture was placed into bottom of 11 X 7 dish. Then a layer of pesto was added (about 1/3 a cup). I used Ina Garten's recipe. (I did not use pine nuts because of my wife's food allergy and greatly reduced the quantities in this recipe). Then 1/4 cup of grated parmesan was evenly spread on top of pesto. The rest of the butternut squash was added next and then finally another 1/4 cup of parmesan. This was then baked at 350 for 40 minutes. Cannot begin to describe how hearty this tasted!
Finally, my wonderful wive's gluten free brownie topped with a raspberry-goat cheese coulis and fresh raspberries with Danielle's chocolate-banana mousse! Along with some good Pinot Noir this was an amazing meal served with great friends!