Butternut Squash Bake

simpleandsavy.blogspot.com

from the kitchen of: Christi Jardine

Winter squash are flavorful, nutritious, store well and are great to cook in the winter. Here is one of my favorite simple ways to serve butternut squash.  Give it a try! 

2 T. butter or margarine

1 (3-4 lb.) butternut squash

¼ med. onion, diced

¼ t. of one of the following: thyme, sage, rosemary, marjoram, oregano, basil,

Salt and pepper to taste.

Preheat oven to 375 degrees. Melt butter in a 9x9 inch baking pan. Peel the squash with a vegetable peeler. Split in half lengthwise and scoop out seeds. Cut squash into ½ inch cubes.

Place squash cubes, onion and herbs, salt and pepper in pan with melted butter. Toss to coat with butter.  

Cover with foil and bake for 30-40 min. or until tender when a fork is inserted. Serves: 6-8.

Zucchini and Summer Squash Bake

From: Michele Higginson (Stake PL Leader)

3 small zucchini
3 small summer squash
1/2 t salt
1/4 t pepper
1 clove garlic--minced
1/4 c chicken broth or water
4 T fine bread crumbs
4 T butter--cut in pieces
                                                        4 T Parmesan cheese

Preheat oven to 350 degrees.  Wash and trim squash to 1/2 inch pieces.  Put squash into 2 to 2 1/2 quart greased baking dish. Sprinkle with salt and pepper. Combine chicken broth and garlic and pour over squash.  Dot with butter and sprinkle with bread crumbs and Parmesan cheese. Bake for 30 min.

Italian Green Beans

From: Christi Jardine (Stake Provident Living Leader)

This is a fast and tasty side dish!

Green beans- fresh precooked* or canned enough to cover the bottom of a 9x9”  baking    dish

2-4 fresh tomatoes sliced

1 tsp. of Italian seasoning

¼-1/2 c. grated mozzarella or Parmesan cheese

Place green beans in the bottom of a baking dish. Cover with sliced tomatoes. Sprinkle with Italian seasoning. Cover with cheese. Microwave for 2-5 min. until beans are hot and cheese is melted. Serves: 4-6

Recipe of the Week: Baked Sweet Potato Fries

from: Heather Whitworth, Alpine School District FACS teacher

1 large or 2 medium sweet potatoes

2 T. Olive Oil

2 tsp. Greek Seasoning or Seasoning Salt

1/4 tsp. pepper

2 T. Parmesan Cheese (from the can) or if using fresh or grated Parmesan you may want to put it in a blender or food processor to make it a little finer so it will stick to the sweet potatoes.

Peel and cut the sweet potatoes into 1/2 inch strips or wedges. 

Combine the olive oil, seasonings and Parmesan cheese in a large bowl. Toss in the sweet potatoes coating each piece well.

Transfer the seasoned sweet potatoes to a large baking sheet. Bake at 400 degrees until fork tender on the inside and slightly crispy on the outside, about 20-25 minutes. Be sure to turn them over half way through the cooking process. 

Serve with the Rockin' Sauce (see below).

Rockin' Sauce

1/4 c. Barbeque Sauce
2 T. Mayonnaise
1/2 t. Dijon Mustard
1/4 t. Italian Seasoning
1/4 t. salt
Pinch of pepper to taste

Combine all ingredients in a small bowl and blend together until smooth. Serve with baked sweet potatoes.

Recipe of the Week: Herbed Rice

A great side dish with any meat! Easy too!     

1 c. uncooked long-grain white rice

2 beef, chicken or vegetable bouillon cubes

1 T. green onion chopped, or 1 t. dried onion flakes

½ T. fresh or ½ t. dried of each: rosemary, marjoram, or oregano, and thyme leaves

½ t. salt or celery salt

2 c. cold water

In a large saucepan combine all ingredients. Bring to a boil Reduce the heat to low, stir once, and cover. Simmer for 14 – 20 min. or until liquid is absorbed.  Serves 4.

*This can be made into a mix by combining all ingredients except the water in a Ziplock bag.   It is a great gift too!  (Make sure to include the recipe.)