INGREDIENTS:

1 ea.                        small sized butternut squash, scrubbed, peeled & seeded

1 T                           melted butter

2 T                           whole milk or cream

½ C                          whole wheat panko bread crumbs

¼ C                          grated parmesan cheese

1 clove                    garlic

1 T                           fresh thyme, minced

1 t                            fresh rosemary, minced

Pinch                       nutmeg

2 T                           VERY cold unsalted butter, cut into small cubes

                                Generous salt and freshly ground black pepper

Special equipment;   2    12” chopsticks

METHOD:

Prepare bread crumb topping:  combine whole wheat bread crumbs, minced herbs, garlic cloves nutmeg, parmesan, and butter cubes in the bowl of a food processor.  Process crumbs in quick pulses to a cornmeal-like consistency.  Set aside.

Preheat oven to 400 degrees

Prepare butternut squash:  Peel the squash using a vegetable peeler. Cut the squash in half vertically, scoop out the seeds, place face down in a zip lock style freezer bag., Add 3 T water and seal bag leaving 1” of zip lock unsealed. Microwave on high until squash is only slightly softened, about 4 minutes. Let steam in bag for an additional 1 minute. *Take care when removing the bag from the microwave.  Hot water and steam may escape and could potentially burn you.

Remove squash from bag and place cut side up until cool enough to handle.

Place squash half, cut-side down, on cutting board. Place chopsticks parallel to the squash on either side.  This will prevent your knife from cutting all the way through the squash.  Thinly slice crosswise in 1/8” slices taking care not to cut all the way through.  After slicing, place the squash halves cut side down on a parchment lined sheet pan. *Video prep https://www.youtube.com/watch?v=-ELUvRNjPAs

Combine melted butter and milk and drizzle over squash taking care to get some of the liquid down between the slices. Liberally salt and pepper squash before stuffing the with the prepared crumb mixture. Make sure to get the crumb mixture between the layers.  Press remaining crumbs on top.  Place prepared squash in oven and bake until fork tender, about 15-18 minutes.  Watch that the topping is not browning too much. If it is, tent lightly with aluminum foil to finish the baking.

Serves 2 generously or 4 as a side dish

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INGREDIENTS:

2 slices    thick cut bacon, cut into ¼” pieces

1 C           red cabbage, cut into ½” pieces

3T             sherry vinegar                                            

2 C            sweet potato, washed, peeled and cut into ¼” cubes (about 1 large or 2 small)

½ C          onion, sliced thin                  

¼ C          low sodium chicken stock

¼ C          Feta cheese, crumbled       

2 T            Italian parsley, coarsely chopped

                  Salt and freshly ground black pepper

METHOD:

Heat a large non-stick skillet over medium high heat.  Add bacon and cook until crisp.  Transfer bacon to a paper towel lined plate to drain.  Set aside.

Pour off all but 1 T bacon fat from skillet and reserve. 

Sauté red cabbage over medium heat until slightly wilted but still crisp.  Add 2 T vinegar, salt and pepper and continue cooking, stirring occasionally, until vinegar has reduced slightly.  Transfer cabbage to another plate.  Set aside.

In same skillet, add the reserved bacon fat and heat over medium heat.  Add sweet potatoes and onions and sauté until golden and lightly browned.  Add ¼ C stock and remaining vinegar.  Cook until sweet potatoes are cooked through, about 5 minutes. 

Off the heat add cooked bacon and crumbled Feta.

Place in serving bowl and top with red cabbage and chopped parsley.

Serves 2 with leftovers

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