Here is another great seasonal veggie recipe which the whole family will enjoy.

What You Need:

1 (2 lb.) butternut squash, halved and seeds removed
2 tsp. canola oil
4 eggs
1 3/4 C half and half
1/4 C maple syrup
1 tsp. salt
1 tsp. pepper

How to Make It:

Brush the squash with the canola oil.
Place the squash meat side down on a rimmed cookie sheet.
Bring the oven temperature to 400 degrees.
Bake the squash 55 minutes or until fork tender and the edge begins to caramelize.
Remove from the oven and allow cooling enough to handle.
Reduce the oven temperature to 300 degrees.
Once the squash has cooled enough remove the meat from the skin with a spoon.
Place the meat in a food processor or blender.
Puree until smooth.
Measure 2 C of the puree into a mixing bowl and freeze the remainder of the puree for a later use.
Break the eggs into the puree.
Pour in the half and half and syrup.
Add the salt and pepper and stir to incorporate all the ingredients together well.
Lightly spray a ceramic baking dish with a non stick cooking spray.
Spread the puree mixture into the prepared baking dish.
Fill a larger pan half full of water.
Place the ceramic baking dish into the water bath.
Bake 50 minutes or until the custard is set and a knife inserted in the center comes out clean.
Cool slightly before cutting and serving.

6 Servings

Sprinkle the top with a little cinnamon before serving.  This makes a great dessert also. The kids will never know it’s not pudding!

This recipe makes the most of seasonal vegetables, with a fruity twist the whole family wlll love.

What You Need:

4 C water
2 lbs. butternut squash, peel, seeded and cubed
1 (21 oz.) can of apple pie filling
3/4 C cranberry sauce
2 tbsp. apricot preserves
2 tbsp. orange marmalade

How to Make It:

Pour the water in a large saucepan.
Place the saucepan over high heat.
Add the squash and allow the water to come to a rapid boil.
Reduce the heat to low and cover the saucepan.
Cook 20 minutes or until the squash is fork tender.
Drain the squash thoroughly in a large colander.
Place the oven temperature to 350 degrees and allow the oven to heat.
Spray the bottom of a large baking dish with a non stick cooking spray.
Spread the pie filling over the bottom of the prepared baking dish.
Layer the squash over the top of the pie filling.
Place the cranberry sauce in a mixing bowl.
Add the apricot preserves and the marmalade.
Stir with a rubber spatula until completely combined.
Pour the mixture over the top of the casserole.
Bake for 20 minutes or until heated all the way through.

8 Servings

Not fond of apricots? Then try pineapple preserves instead.

A hearty, creamy hot favorite for the winter. Great as a side dish or with cooked meatballs or sausage stirred in to jazz up your leftovers.

What You Need:

6 lg. potatoes, peeled and diced into 1 in cubes
1 (16 oz.) pkg. Lowfat cheddar cheese, shredded
1 (10 3/4oz.) can cream of low sodium chicken soup
1 (8 oz) container low fat sour cream
1/4 C butter, melted
8 green onions, chopped
1/2 tsp. salt
1/4 tsp. pepper

How to Make It:

Fill a large saucepan 2/3 full of water.
Add the potatoes and set over medium high heat.
Bring the water to a steady boil.
Place the heat on low, cover the pan and cook the potatoes for 10 minutes or until fork tender.
Drain the potatoes well in a large colander.
Place the cheese in a large mixing bowl.
Add the soup, undiluted to the cheese.
Fold in the sour cream and melted butter.
Sprinkle in the chopped green onions and stir until all the ingredients are combined together well.
Bring the oven temperature to 350 degrees.
Spray a large baking dish well with a non stick cooking spray.
Add the potatoes to the cheese mixture and stir until completely covered.
Transfer the potato mixture into the prepared baking dish and spread out evenly.
Bake 50 minutes or until bubbly and a light golden brown on top.
Remove from the oven and allow standing 15 minutes before serving.

12 Servings

Add a little crumble bacon or change the soup to cream of celery to give this dish a little extra pizzazz.