It’s no secret that we’re fans of the rustic, home-cooked cuisine of Tuscany, and this dish highlights exactly why. We start with a creamy “risotto” made from hearty butternut squash. We then serve this alongside rustic cuts of sautéed housemade pasture-raised pork sausage from Gunthorp Farms, and whole Wild Caught Gulf shrimp mixed with garlicky roasted tomatoes, sautéed mushrooms, fennel, spinach, and our almond “parmesan cheese.”