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Butternut Squash
Ravioli with Creamed Squash
2 cups milk
4 Tbls. flour
4 Tbls. Organic Valley butter
1/2 tsp. salt
1/2 tsp. pepper
2 cups cubed butternut squash, steamed
but still firm
2 cups Romano cheese, grated
3 pkgs. Putney Pasta Tomato Carrot
Butternut Ravioli
In a saucepan, blend together flour,
butter, salt and pepper over medium heat. Stir constantly
until thickened. Add 1-1/2 cups of Romano cheese and
the butternut squash.
Prepare the ravioli as instructed on the package. Drain
and toss with the squash mixture. Sprinkle with the
remaining Romano cheese and serve.
Serves 8.
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Maple
Ginger Butternut Squash
1 lg. Butternut squash
2 Tbls. ginger, minced
1 tsp. ground cloves
1 tsp. cinnamon
1/4 cup McLure’s
maple syrup
1/4 cup Grecian Natural
extra virgin olive oilPreheat oven to 350¼
Cut the butternut squash
in half. Oil a baking sheet and place the 2 halves of
squash on it, face down.
Bake for 30 –
40 minutes, until soft. When cool, scrape the flesh
from the squash and discard the skin and seeds.
Mash the squash. Add
the remaining ingredients and mix well.
Serves 4 – 6
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Roast
Turkey Stuffing
1/2 cup Organic Valley butter
3
onions, chopped
10
celery stalks, diced
2
pkgs. Heavenscent organic whole wheat or cornbread stuffing
2
tsp. Frontier poultry seasoning
6
eggs, beaten
Preheat
oven to 325¼
Oil
a 9"x 11" baking dish.
Sauté
the onions and celery in the butter until cooked through
and tender. Fold in the stuffing mix and poultry seasoning.
Add the eggs and mix well. Transfer into the oiled baking
dish. Cook 20 minutes or until browned.
Serves
12
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Green
Bean and Carrot Almandine
2 tsp. Hain peanut
oil
6 Tbls. shallots, minced
4 carrots, sliced
1 lb. fresh green beans,
snapped in half
1/2 cup Pacific organic
vegetable broth
1/4 cup Grecian Natural
olive oil
1/2 cup sliced almonds
Steam the carrots and
green beans until desired tenderness.
Sauté the shallots in the peanut oil. Add to
this the green beans, carrots, vegetable broth, oil
and almonds.
Mix together and serve.
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Turkey
Gravy with Mushrooms
1 onion, quartered
1 cup mushrooms, sliced
5 cups turkey stock
1 cup water
1/4 cup flour
1 tsp. Frontier poultry
seasoning
1/4 tsp. celery salt
1/2 stick butter
In a saucepan, melt
the butter and sauté the onions.
Add turkey stock and
mushrooms. Bring to a boil. Stir in the flour until
it is dissolved. Add the poultry seasoning and celery
salt.
Bring back to a boil
and boil until desired consistency.
Makes 6 cups.
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Rosemary
Roasted Potatoes
1 lb. Red or Yukon
Gold potatoes, quartered
1/4 cup Hain extra
virgin olive oil
1 Tbl. minced garlic
1/2 Tbl. Fresh rosemary
1/2 Tbl. ground rosemary
Preheat oven to 375¼.
In a deep bowl, add
all ingredients. Mix together until potatoes are covered
with oil and rosemary.
Roast in a shallow
baking dish for 30 minutes, or until tender and browned.
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