Recipes of the Week–October 11, 2016

17 Amazing Ways to Cook Butternut Squash from: http://www.womansday.com/food-recipes/food-drinks/g1964/butternut-squash-recipes/

 

Squash Toast from: http://www.womansday.com/food-recipes/food-drinks/recipes/a56462/squash-toasts-recipe/

   

2 1/2-lb. butternut squash, peeled, seeded and cut into 3/4" pieces

    1/2 c. plus 1 tbsp. olive oil

    8 sage leaves, thinly sliced

    1/2 tsp. crushed red pepper flakes

    kosher salt

    1 medium onion, chopped

    1/4 c. cider vinegar

    1 tbsp. sugar

    16 slices baguette (about 1/2" thick)

    1/2 c. mascarpone cheese

    2 tbsp. maple syrup

    Chopped parsley, for serving

 Heat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.

 In a large bowl, toss the squash with 1⁄4 cup oil, the sage, red pepper, and 1⁄2 teaspoon salt. Arrange the squash in an even layer on the prepared sheet and roast, stirring halfway through cooking, until lightly golden brown and tender, 25 to 30 minutes; transfer to a bowl.

Meanwhile, heat 3 tablespoons oil in a large skillet over medium-high heat. Add the onion, season with 1⁄2 teaspoon salt and cook, stirring often, lowering the heat if necessary, until golden brown and very tender, 12 to 15 minutes.

Reduce heat to low, add the vinegar and sugar and cook, stirring occasionally, until the vinegar has nearly evaporated and the onions are nearly falling apart, 10 to 15 minutes. Add to the squash and mash with a fork to combine.

Heat broiler. Brush the bread with the remaining 2 tablespoons oil, arrange on a baking sheet and broil until golden brown, 1 to 2 minutes.

Spread the cheese on the toasts, then top with the squash-onion mixture. Drizzle with maple syrup and sprinkle with parsley, if desired.

 

Roasted Parmesan Rosemary Potatoes from: http://allrecipes.com/recipe/231000/roasted-parmesan-rosemary-potatoes/print/?recipeType=Recipe&servings=4

    1 1/2 pounds new potatoes, cut into 1-inch pieces

    3 tablespoons extra-virgin olive oil

    2 tablespoons grated Parmesan cheese

    1 tablespoon chopped fresh rosemary

    salt and ground black pepper to taste

 

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over prepared baking sheet.

Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes.

 

 

Ginger: Unique Uses, Health Benefits and Fresh Ginger Recipes

http://www.swansonvitamins.com/blog/jenessa/ginger-uses-benefits-recipes