Autumn Butternut Squash

Made this for a holiday dinner with friends. One of the men does not like squash . . . period! His wife told me not to tell him what was in the casserole. He not only liked it, but went back for seconds! So there you go. Never say never. All depends on how it's prepared.

1 butternut squash, 2-1/2 to 3 pounds

1/4 teaspoon salt and pepper

1 tablespoon brown sugar

1-1/2 quarts apples, cored, unpeeled and sliced

1-1/2 tablespoon shortening

1/4 cup granulated sugar

Nut topping:

4 cups corn flakes, crushed

1/2 cup chopped pecans

2 tablespoons melted butter

1/2 cup brown sugar

Cut squash in half lengthwise. Scrape out seeds; steam for 30 minutes or bake upside down on foil in a 325º oven until tender. Scrape out pulp and mash or beat until smooth. Set aside.

Core and slice apples. Heat shortening in skillet, add apples. Sprinkle with sugar.

Cover and simmer on low heat until apples are barely tender. Spread in a 9-inch round or 8-inch square casserole dish (1-1/2 quarts).

Prepare nut topping by mixing together corn flakes, pecans, butter and brown sugar. Assemble by spooning the squash over the apples evenly. Bake in a 325º oven for 12-15 minutes until lightly brown. Serve hot. Makes 8 generous servings.

Parmesan Spinach Casserole with Garlic Brown Rice

The recipe calls for potato chip topping, but I think French’s canned French Fried Onions would be real nice on this casserole. Also, don’t over-bake it.

Garlic Brown Rice

Rice can be made ahead of time or even the day before.

1 ½ cups brown rice (or 2 rice cooker cups)

1 tablespoon unsalted butter

1 teaspoon coarse sea salt

½ teaspoon garlic powder

½ teaspoon onion powder

Water

Place the rice in a rice cooker bowl and cover with water and stir. Pour off most of the water into the sink leaving the rice in the bowl. Repeat two more times. This cleans the rice.

Fill bowl with water to the two cup brown rice mark. Add the butter, salt, garlic powder and onion powder. Place the bowl in the slow cooker and select brown rice if you have the option. Set aside for the casserole.

Notes: Cut the salt in half if not using in a casserole.

Parmesan Spinach Casserole with Garlic Brown Rice

1 recipe cooked Garlic Brown Rice, above

4 tablespoons unsalted butter

1 cup very thinly sliced carrot rounds

1 large yellow or white onion, halved and thinly sliced

1 teaspoon coarse sea salt

3 tablespoons unbleached flour

3 cups milk

1 (16 ounce) package frozen organic chopped spinach, thawed and drained well

2/3 cup shredded Parmesan Reggiano or Pecorino Romano cheese

Sprinkle of garlic powder

1 cup crushed Kettle Brand Krinkle Cut Potato Chips, or French’s canned French Fried Onions

Thaw the spinach in a colander over a bowl or in the microwave if you're in a hurry. Press out as much liquid as possible with the back of a spoon.

Preheat oven to 350º. Lightly oil a 9x13 inch-baking dish and add the cooked rice.

In a large skillet melt the butter over medium heat and add the carrots, onions and salt. Cook until carrots are tender and onions start to caramelize. Add the flour and cook for a minute, then slowly pour in the milk stirring as you pour. Stir constantly until the sauce looks like it’s starting to thicken, but not completely thick yet, like medium gravy. Add the spinach, cheese, a good dash of freshly cracked pepper and heat just until warmed through. Spread mixture over rice and sprinkle very lightly with garlic powder. Top with crushed potato chips.

Bake for 40 to 50 minutes or until heated through. Let stand for 10 minutes before serving.

Oh My Gosh Good Lasagna

This is my all-time favorite lasagna . . . absolutely delicious! 

Try to make the sauce early in the day. It melds the flavors nicely, and frees up your time in the kitchen later. And the key is the sauce and using slices of cheese, not shredded. And it's even better warmed up the next day.

12 lasagna noodles

1-1/4 pounds bulk Italian sausage

3/4 pound ground beef

1 medium onion, diced

3 garlic cloves, minced

3 cans (15 ounces ea.) diced tomatoes*

1 can (6 ounces) tomato paste
1 jar (24 oz.) Prego Traditional Pasta Sauce

2/3 cup water

2 tablespoons sugar (scant)

3 tablespoons minced fresh parsley**

2 teaspoons dried basil

3/4 teaspoon fennel seed

1/2 teaspoon salt

1/4 teaspoon coarsely ground pepper

2 large eggs, lightly beaten 

30 ounces ricotta cheese 
1/4 cup minced fresh parsley**
1/4 tsp salt

1 lb mozzarella block cheese, sliced (not grated) 

3/4 cup grated Parmesan cheese
12 slices Provolone cheese (not smoked, if possible)***

*Can use whole tomatoes and chopped them up a little bit in the pot.
**Can use dried parsley; just use less.
***Can use ½ lb sliced mozzarella instead of provolone.

Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain.

Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.

In a small bowl, mix egg, ricotta cheese, and remaining parsley and salt.

Preheat oven to 350°. 
Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with four noodles and a third of the ricotta mixture. Top with ⅓ of the mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce, Provolone, and Parmesan and cheeses (dish will be very full).

Bake, covered, 35 minutes. Bake, uncovered, 30 minutes longer, or until bubbly. Let stand 15 minutes before serving. Yield: 12 servings.

REVIEWS AND TIPS from Taste of Home readers:

Absolutely the best lasagna I have ever made. I think the sauce is the key, so thick and meaty and like restaurant sauce. I followed the recipe exactly except I always add pepper flakes. I also think using mozzarella slices makes a big difference, much better than the shredded cheese I have been using. Next time I will double the sauce and freeze half for other meals or recipes.

The Best Italian Dressing

This is totally easy to make and about a zillion times better than anything bottled.

    ¾ cups Vegetable Oil

    ½ cups White Wine Vinegar

    2 Tablespoons Grated Parmesan

    1-½ teaspoon Sugar

    1 teaspoon Salt

    ½ teaspoons Celery Seed

    ¼ teaspoons Pepper

    ¼ teaspoons Dry Mustard

    ¼ teaspoons Paprika

    1 clove Garlic, Pressed, or 1/4 Teaspoon Garlic Powder

    1 teaspoon Dried Oregano

    1 teaspoon Dried Basil

    1 teaspoon Minced Parsley

Combine all the ingredients, shake and stir well and pour over salad.