Rigatoni with mushrooms in roasted butternut squash sauce

Fall's here. And with it, gusts of wind bringing a rain of gold and red. Leaves everywhere. Slight nip in the air.
The perfect time for butternut squash. We got a beautiful golden squash with nice glowing orange flesh. Ofcourse the first dish was butternut squash risotto. But the pasta sauce made with leftover roasted butternut squash turned out really mouthwatering slobberlicious.

Butternut squash
extra virgin olive oil (half a tsp or so)
Salt
Seasoning (Mix equal Onion powder,Garlic powder,Cumin powder, Oregano, Marjoram) about a tblspn for one squash
Garlic, chopped finely.
Mushrooms, chopped
Milk or cream ( I used milk but I think cream would be as good and make the sauce smoother)
Parsely
Olive oil
Crumbled feta cheese

Cut squash into cubes and mix with oil and seasoning blend, spread on a baking sheet and roast at 375 F until cooked through.
Cool. Blend coarsely
Boil water, salt it and throw in the rigatoni
Meanwhile, in a pan, heat olive oil, add the garlic, add a pinch of salt.
Add the chopped mushrooms, salt it and fry until the edges of the mushroom are golden brown.
Add the butternut squash puree and milk/cream
Add chopped parsley
Check for pasta to be al dente, drain.
Add the sauce to the pasta, top with crumbled feta cheese.
Yum Yum.

Vermouthed chicken with Orzo

What can I say, I love the Barefoot Contessa.  Ina's recipes are usually very much on the dot. However yesterday I strayed away. I wanted to make Coq au Vin but my pantry was a bit empty. So I made do with the ingredients I had. And for dinner we had:

Vermouthed chicken with Orzo:

Italian sausage, cut into pieces
Chicken, cut into small pieces,
Salt, black pepper
1 onion, sliced
3 - 4 roasted garlic pods
1/4 cup vermouth
1 cup vegetable stock
a couple of thyme sprigs
Mushrooms, sliced

1/2 cup roasted peppers (marinated in vinegar)
1/2 cup diced canned tomatoes

Olive oil

Heat the oil in a pan. Fry the sausage over medium heat, remove to a plate.

Sprinkle the chicken with salt and pepper. Brown the chicken pieces in the same oil. Remove.

Add the onions to the pan and stir until they turn translucent. Add the mushrooms and stir till they are slightly browned. Add the vermouth, and then the sausage, chicken. Add the garlic, chicken stock, roasted peppers tomatoes and thyme and cook for about 20 minutes on medium heat.

Meanwhile cook orzo until al dente as directed on the package. Add extra virgin olive oil.

Serve the chicken with the vegetables and orzo, hot. Yum.

I used boneless chicken breast, but the next time on, I will probably go with bone in chicken. And also, capers may be a good idea.