Holiday Notebook: Roasted Butternut Squash

Roasted Butternut Squash


2 med- large Butternut squash

PREHEAT OVEN TO 400 degrees F

Cut each squash in half- VERTICALLY stem to blossom end
Scoop out seeds & stringy stuff
Cut squash halves into 4 pieces- peel each piece

Cover the bottom of a large roasting pan or oven proof casserole dish with olive oil (for savory squash) or melted butter (for sweet squash).
Pour in squash pieces and toss around to coat with oil or butter.
For savory squash, sprinkle with salt & pepper.
For sweet squash, sprinkle with cinnamon & nutmeg.

Roast squash uncovered for 40- 60 minutes, turning & moving occasionally, or until soft, and beginning to caramelize around the edges, roast until you reach the desired degree of caramelization around the edge of the squash, be careful not to burn.

Serves 6-8 people (large servings)

Holiday Notebook: Easy Stuffing

Easy Stuffing

2 loaves of any kind of bread you like / or mix white & wheat .. etc
Homemade style bread is best – heavy & substantial is best
Lay out bread on cookie sheets over night to dry out and get stale!!!

In a large pan sauté in olive oil
1 large onion -chopped
2 cups chopped celery
Minced fresh garlic or garlic powder to taste
Saute until celery is tender & translucent

Add 1 stick butter to sauteed veggies and let melt.
Turn off heat when butter is melted

Tear or chop dry bread into small pieces place in a large bowl
Salt & pepper to taste
2 tblsp Poultry seasoning or more to taste
Mix in with dry bread, taste a piece
Add ½ bunch chopped parsley- fresh
Mix in with bread
Pour sautéed onion & celery with butter over dry bread mix well

Add warm canned chicken broth 1-2 cans.(14 oz cans) to moisten bread well.
Or if you have drippings from roasted turkey add them.

Pour into a 9x13 rectangle sheet cake pan.
Bake at 350 degrees for approx 30 minutes – or until golden brown