“This unique squash hybrid is smooth and silky like kabocha squash with the rich, sweet flavor of a butternut. Use it as a base for a grain bowl or slice into wedges and serve with a creamy yogurt sauce.”
Ingredients
1 Koginut squash (2¼ to 2½ pounds)
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon ground pepper
2 teaspoons pure maple syrup (optional)
Directions
1Preheat oven to 375°F.
2Cut squash in half lengthwise and remove seeds. Brush the cut sides with oil and sprinkle with salt and pepper. Place on a baking sheet, flesh-side down.
3Bake the squash until tender, 45 to 55 minutes. Drizzle with maple syrup, if desired.
“There’s nothing easier—or tastier!—than a pan of roasted root vegetables. Clean them, trim them, and season them with olive oil, salt, and pepper, and let them roast to perfection in the oven while you focus on the rest of your meal.”
Ingredients
12 ounces rutabaga, peeled and cut into ¾-inch pieces (about 3 cups)
8 ounces celery root, peeled and cut into 1-inch pieces (about 2 cups)
8 ounces peeled baby carrots (1½ cups)
8 ounces fingerling potatoes, halved if large
3 medium parsnips, peeled and cut into 1-inch-thick slices (about 1½ cups)
1 medium fennel bulb, cored and cut into thin wedges (about 1 cup)
2 shallots, peeled and cut into thin wedges (1 cup)
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon ground pepper
Directions
1Preheat oven to 325°F. Combine rutabaga, celery root, baby carrots, fingerling potatoes, parsnips, fennel, and shallots in a shallow roasting pan. Add oil, salt, and pepper; toss to coat. Bake, uncovered, for 1 hour, stirring occasionally.
2Increase oven temperature to 425°F. Bake, uncovered, about 10 minutes more or until the vegetables are tender and lightly browned.
“This hearty Southwestern-inspired stew may take a while in your slow cooker, but it’s so worth it! Full of sweet potatoes, black beans, and hominy, it will satisfy your taste buds and keep you full for hours.”
Ingredients
2 cups lower-sodium vegetable broth
2 cups water
1½ pounds sweet potatoes, peeled, and cut into 2-inch pieces
1 medium onion, chopped ( ½ cup)
2 cloves garlic, minced
1½ teaspoons dried oregano, crushed
1 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon salt
1 (15 ounce) can golden hominy, rinsed and drained
1 (15 ounce) can no-salt-added black beans, rinsed and drained
1 poblano chili pepper, roasted (see Tip), seeds removed, and cut into thin strips (see Tip)
Chopped fresh cilantro
Lime wedges
Directions
1Combine vegetable broth, the water, sweet potatoes, onion, garlic, oregano, chili powder, cumin, and salt in a 3½- or 4-quart slow cooker (see Tip). Stir in hominy, beans, and poblano pepper.
2Cover and cook on Low for 10 to 12 hours.
3Use a potato masher to coarsely mash the sweet potatoes. Sprinkle individual servings with cilantro. Serve with lime wedges.
These buttery thyme-seasoned knotted dinner rolls have a sweet and tangy cranberry-ginger topping baked right in. The prep time is only 20 minutes thanks to frozen whole-wheat bread dough, so you can make these any night of the week.”
Ingredients
¼ cup fresh cranberries, chopped
1½ teaspoons sugar or sugar substitute (see Tip) equivalent to 1½ teaspoons sugar
1Combine cranberries and sugar in a small bowl. Stir in 1 tablespoon of the melted butter, ¼ teaspoon of the thyme and the ginger.
2Line a baking sheet with parchment paper. Dust work surface lightly with flour. Divide dough into 12 equal pieces. Roll each piece of dough into a 12-inch-long rope. Tie each dough rope into a loose knot, leaving two long ends. Tuck top end under knot and bottom end into top center of the knot. Spoon 1 teaspoon of the cranberry mixture into the center of each knot. Place knots 2 to 3 inches apart on prepared baking sheets. Cover and let rise in a warm place until nearly double in size (30 to 60 minutes).
3Preheat oven to 350°F. Stir together the remaining 1 tablespoon melted butter and the remaining ¼ teaspoon thyme in a small bowl. Brush butter-thyme mixture over tops of rolls. Bake about 18 minutes or until golden brown.
Tip: If using a sugar substitute, we recommend Splenda(R) Granular or Truvia(R) Spoonable Sweetener. Follow package directions to use product amount equivalent to 1½ teaspoons sugar. Nutrition Per Servings with Substitute: same as below, except 116 calories, 18 g carbohydrate, 0 g sugar.
When you prepare spaghetti squash, don’t throw away the seeds! You can roast them into a crunchy, healthy snack—just like roasting pumpkin seeds. The seasoning mix in this recipe is a mix of spicy, salty and sweet, but feel free to experiment with your own flavor combinations.”
Ingredients
½ cup spaghetti squash seeds (from 2 medium squash; see Tip)
½ teaspoon extra-virgin olive oil
1 teaspoon maple syrup
½ teaspoon ground cumin
½ teaspoon ground cinnamon
⅛ teaspoon kosher salt
Directions
1Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper.
2Toss spaghetti squash seeds with oil, maple syrup, cumin, cinnamon and salt in a small bowl. Spread on the prepared baking sheet in an even layer. Bake for 15 minutes. Stir the seeds and continue baking until golden and crispy, 10 to 15 minutes.
Tip: To harvest seeds from a spaghetti squash, scoop out the inside of the squash. Separate the seeds from the flesh as well as you can, then place the seeds in a bowl of water. Use your hands to swish the seeds around to loosen any remaining flesh or strings. The seeds will float, so you can remove them with a spoon or your fingers. Drain the seeds on a dry dish towel or a plate lined with paper towels; pat dry with paper towels.
To make ahead: Store in an airtight container for up to 3 days.
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