"Butternut Squash with Cabbage and Arugula for the 4th of July American Bash!"

Ingredients:

1 1/2 lbs butternut squash

1 1/4 lbs cabbage

1/4 lbs fresh arugula

1/4 lbs deli-style white shredded chicken strips - try the supermarket deli for pre-packaged salads

at Sobeys Safeway (R)

4 tblsp pine nuts

1/8 lbs prosciutto

2 tblsp parsley

3 c. chicken consomme

1 small onion

1/4 stick butter

1/8 tsp cardamom

1/8 tsp cumin

1/8 tsp nutmeg

1/8 tsp sage

1/8 tsp thyme

salt & pepper to taste

Prepare:

1. Fresh ingredients by slicing thinly the cabbage, arugula, prosciutto.

2. Medium chopped in cubes (0.75'' X 0.75'' X 0.75'') the squash.

3. Fine-chop the fresh parsley and onion.

Cook:

1. Parboil the squash cubes and sliced cabbage in a double-boiler over HI heat using the consomme for liquid. Check for doneness.

2. Sautee in butter the onions, the veggies (except the cabbage ''hash'') and deli prosciutto, over MED heat and then add the dry powdered herbs.

3. Proceed by lining in a salad bowl the prepared veggies, fresh parsley, pine nuts and chicken shredded strips that can be store bought, having the cabbage "hash" to the side add it tastefully in for presentation by the squash in a serving bowl for eating (cf. the Japanese lacquered salad bowl).

As the French would say to healthy eating and bon apetite!