Ingredients:
2 lbs butternut squash
1 Tbsp olive oil
salt and pepper
10 oz frozen chopped spinach, thawed and drained
1 cup cream
1 Tbsp cornstarch
1 cup shredded Parmesan cheese
1.2 cup crème fraiche*
Directions:
Preheat oven to 425°. Lightly grease a 2 qt baking dish; set aside. Peel the squash. Slice to 1/4inch thickness. Remove seeds from slices and halve large slices. Arrange onto a cookie sheet tray. Brush both sides lightly with olive oil. Season with salt and pepper. Bake, uncovered, 20 minutes. Remove. Increase oven temperature to 475°.
In a medium saucepan combine cream and cornstarch; cook and stir until thickened and bubbly. Stir in spinach; spread mixture in bottom of prepared dish. Arrange squash over spinach mixture.
In a small bowl stir together Parmesan cheese and crème fraiche. Spread over squash in dish. Bake, uncovered, 10 to 15 minutes or until squash is tender and topping is lightly browned. Season with salt and pepper.
To make crème fraiche. Combine ¼ cup whipping cream and ¼ cup sour cream. Cover with plastic wrap. Let stand at room temperature for 2 to 5 hours or until mixture thickens. When thickened, cover and chill in the refrigerator until serving time or up to 48 hours. Stir before serving.
Ingredients:
1 pounds carrots, sliced
1 tsp chicken bouillon granules
4 ounces process cheese (Velveeta), cubed
1 tablespoons butter
1 small package (4 ounces) cream cheese, cubed
2-3 green onions, sliced
¼ tsp salt
¼ tsp pepper
Directions:
Place 1 in. of water in a large saucepan;
Add carrots and bouillon. Bring to a boil.
Reduce heat. Cover and simmer for 7-9
minutes or until crisp-tender.
In another large saucepan,
Combine cheeses and butter.
Cook and stir until cheese is melted.
Drain the carrots; stir into the cheese sauce.
Transfer to a greased, shallow 1-qt. baking dish.
Sprinkle with green onion.
Cover and bake at 350° for 15 – 20 minutes or until bubbly.
Ingredients:
1 ½ pounds yellow summer squash, cut into ½ inch cubes
1 small onion, peeled and finely chopped
3 T butter
¾ cup shredded Monterey jack
¼ cup freshly grated parmesan
½ cup heavy cream
1 tsp ground coriander seed
Salt and pepper to taste
2/3 cup fresh bread crumbs
Directions:
Preheat the oven to 350°. Butter a shallow 2 ½ quart baking dish. In a vegetable steamer or microwave, steam the squash until tender but not mushy, about 5 min; transfer into a large bowl.
In a small skillet over low heat, cook the onion in 1 ½ T of the butter until soft and translucent, about 7 mins. Add to the squash along with the jack and parmesan cheeses, cream, coriander, and salt and pepper. Spoon the mixture into the baking dish.
Melt the remaining butter. Sprinkle the top of the gratin with the bread crumbs and drizzle with butter. Bake until bubbly and golden brown, about 30 mins.
Ingredients:
2 Tbsp olive oil
½ c vermicelli, finely broken, uncooked
2 Tbsp onion, diced
1 cup white rice, uncooked (not instant)
1 ¼ cup chicken stock, hot
¼ tsp ground white pepper
1 bay leaf
2 Tbsp Parmesan cheese, grated
Directions:
Heat oil in a large skillet. Sauté vermicelli and onion until golden brown (2-4 minutes) over medium high heat. Drain off oil if needed.
Add rice, stock, water, pepper, and bay leaf. Cover and simmer 15 – 20 minutes. Fluff with fork. Cover and let stand 5 – 10 minutes. Remove bay leaf.
Sprinkle with cheese. Serve immediately.
Calories: 208
Fat: 6 g
Cholesterol: 2 mg
Sodium: 140 mg
Fiber: 1 g
Protein: 5 g
Carbohydrates: 33 g
Potassium: 90 mg
Ingredients:
2 medium sweet potatoes
½ c sour cream
½ cup marshmallow cream
2 Tbsp sweetened flaked coconut
2 Tbsp chopped pecans
3 Tbsp drained, crushed pineapple
Salt and Pepper
Directions:
Preheat oven to 400°
Wash and pat dry the potatoes, and pierce with a fork in several places
Bake 45-50 minutes, until tender. Let cool slightly.
Combine the remaining ingredients into a bowl. Blend well.
Working lengthwise, slice potato in half.
Use a scoop or large spoon to scoop out all but ¼ inch of the flesh from each potato.
Place the scooped-out potato in a bowl. Mash lightly with a fork; add about one half of the ambrosia mixture to the mashed sweet potato; blend well.
Spoon this mixture back into the potato skins and top each with the remaining ambrosia.
Place back into the oven to heat before serving.
Ingredients:
1/2 pound Brussels sprouts, quartered
1/2 pound butternut squash, peeled and cut into 1/2-inch dice
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1/4 pound thickly sliced bacon, cut into 1/4-inch dice
1/2 pound sweet onions such as Vidalia or Texas sweets, finely chopped
1 small Granny Smith apple-peeled, cored and cut into 1/4-inch dice
10 sage leaves, thinly sliced crosswise
1 cup apple cider
Directions:
Preheat the oven to 400°. On a large rimmed baking sheet, toss the Brussels sprouts and squash with 2 tablespoons of the olive oil and season with salt and pepper. Roast the vegetables for about 20 minutes, or until tender.
In a large, deep skillet, heat the remaining 1 tablespoon of olive oil. Add the bacon and cook over moderate heat until crisp, about 5 minutes. Add the onions and cook, stirring occasionally, until browned, about 10 minutes. Stir in the apple and cook until it starts to soften, about 2 minutes. Gently stir in the roasted Brussels sprouts, squash and sage, then pour in the cider. Simmer over moderately high heat until the cider has almost evaporated, about 10 minutes. Season with salt and pepper. Transfer the vegetables to a bowl and serve immediately.
Ingredients:
2 ½ cups hot cooked rice
1 cup crumbled feta cheese, divided
4 cups sliced zucchini
½ tsp salt
Dash pepper
Dash nutmeg
3 large eggs, lightly beaten
Directions:
Combine rice and ½ cup feta cheese in a bowl, press into a 10 inch quiche or pie plate coated with cooking spray.
Steam zucchini slices 5 minutes (just until slightly tender)
Press zucchini gently between paper towels until barely moist.
Combine zucchini and the remaining feta cheese, salt and pepper in a medium bowl, and arrange zucchini mixture evenly over rice.
Combine eggs and nutmeg, pour over zucchini mixture.
Bake, uncovered, 375° for 40 minutes.
Ingredients:
1½ lbs red cabbage
1c bacon, diced
½ c onion, diced
2 tsp oz sugar
¾c water
1 Granny Smith apple, cored and chopped
1 cinnamon stick
1/4 c cider vinegar
1/4 c red wine
Salt and Pepper
Directions:
Remove the outer leaves of the cabbage and cut it into quarters. Remove the core and shred the cabbage with a knife or a power shredder attachment. Do not chop: cabbage should be in long, fine shreds.
Render the bacon in a large, heavy pot. Add the onions and sugar and cook until the onion is soft.
Add the cabbage and stir over hear until it is coated with bacon grease
Add the stock, apples, and cinnamon, salt and pepper. Cover and simmer until cabbage is nearly tender, about 10-12 minutes.
Add the vinegar and red wine and simmer another 10 minutes.
Taste and correct seasoning. If not tart enough or color is not red enough, add more vinegar.
Ingredients:
2 C hot water
2 C chicken broth
½ c dry white wine
1 Tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
¼ c (about 6 slices) bacon, cooked crisp and crumbled
½ cup red pepper, diced
1 cup Arborio rice
1 cup pumpkin
1 tsp fresh thyme or chopped fresh sage
½ cup shredded Parmesan cheese
1 Tbsp butter
Black pepper to taste
Directions:
Combine water, wine and broth; set aside
Heat oil in a large, nonstick skillet over medium-high heat
Add onion and garlic; cook, stirring occasionally, for 4 minutes or until onion is tender.
Stir in rice; cook, stirring frequently, for 2 minutes. Stir in pumpkin and thyme, bacon and red pepper.
Stir in 1 cup of broth mixture. Reduce heat to medium; continue adding broth mixture, 1 cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender but firm to the bite and mixture should be creamy.
This will take 20 – 25 minutes. Stir in cheese and butter until melted. Season with salt and pepper. Serve immediately.
Ingredients:
2 lbs. mixed fall vegetables (butternut squash, sweet potatoes, turnips, parsnips and carrots), peeled and cut into 1-inch pieces (about 6-7 cups).
½ C milk
½-pint heavy whipping cream
8 oz cream cheese
1/8 tsp. ground nutmeg
1 tsp. salt
½ tsp. pepper
10-12 Ritz crackers, crushed (about 1/3 c crumbs)
Directions:
Preheat oven to 350°. Spray a 9×13, (2 qt) baking pan with Pam.
Place vegetables into a large saucepan, cover with cold water. Bring to a boil on medium-high heat. Reduce heat to medium-low and simmer until tender (about 20 minutes). Drain. Place into baking pan.
In medium sized saucepan, combine milk, cream and cream cheese; cook until cream cheese is melted. Add Parmesan cheese, salt, pepper and nutmeg. Pour over vegetables and sprinkle with cracker crumbs.
Bake 30 minutes until top is golden brown and vegetables are heated through.
This recipe can be made ahead as directed except for topping with the cracker crumbs and baking. Cover and refrigerate up to 24 hours. When ready to serve, uncover and sprinkle with the cracker crumbs. Bake as directed, increasing the baking time to 40 minutes or until top is brown and vegetable mixture is heated through.
This dish would also be nice served in individual casseroles; time will need decreased to 20 minutes
