Recipes of the Week - October 15th

Roasted Garlic Recipe from: www.elise.com/recipes/archives/001712roasted_garlic.php (includes photos!) Preheat the oven to 400°F. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. Eat as is or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta Fava Greens – Leaves can be used raw in salads Sautéing the tender tips & leaves Wrapping for sushi Great Winter Squash Tips can be found at: http://www.recipetips.com/kitchen-tips/t--830/all-about-winter-squash.asp here are some more tips for making good use of winter squash: (from: http://vegkitchen.com/recipes/winter-squash.htm ) Fresh winter squashes will keep at room temperature for 2 to 3 weeks. Refrigerating them may alter their flavor and texture, so it's not recommended. If you don't want to struggle with cutting a large, thick-skinned squash, bake the whole squash ahead of time at 375 degrees for a half hour or so. When cool, it will cut more easily. Also, it's easier to scoop out the seeds from a squash that is done than an unbaked one. A good way to bake large squashes like butternut or spaghetti is to cut them in half lengthwise, place the cut side up in a baking dish with about 1/2 inch of water at the bottom, and cover each half tightly with foil. Bake for an additional 30 to 50 minutes, depending on size, until the flesh is easily pierced with a knife. Smaller squashes like delicata and golden acorn can be microwaved successfully. For larger squashes, I like to stick with oven baking. The flavor develops better, and they cook more evenly. Don't even think about microwaving spaghetti squash. Twice they have exploded in my microwave, leaving me with an incredible mess to clean! Quick Mashed Winter Squash – Cut the squash & peel away the thick skin. Cube the squash & boil until soft. Add a little honey to the water while boiling. Drain, mash & add honey when done.