1 lb yellow squash, coarsely chopped
1 bag frozen corn kernels (15–16 oz)
1 cup prediced yellow onions
2 tablespoons unsalted butter
2 teaspoons sugar
1 teaspoon kosher salt
1 tablespoon sriracha
1 cup heavy whipping cream
- Preheat oven to 350°F. Chop squash (about 4 cups). Place in large microwave-safe bowl with corn and onions. Cover; microwave on HIGH for 8–10 minutes or until corn is thawed and squash is tender when pierced with a fork. Squeeze water from mixture, draining very well.
- Place vegetable mixture into blender (or food processor bowl) with remaining ingredients; blend until smooth. Coat 9-inch square baking dish with spray; pour mixture into dish. Bake 30–35 minutes or until hot and mixture has set in center. Let stand 10 minutes to cool before serving.
4 large sweet potatoes (about 2 lb)
1 tablespoon fresh ginger, grated
3 tablespoons unsalted butter
1 teaspoon minced garlic
1/3 cup honey
1 tablespoon reduced-sodium soy sauce
1 teaspoon fish sauce (or clam juice)
1/2 teaspoon kosher salt
1/2 teaspoon Asian chili sauce
1/4 cup fresh cilantro, coarsely chopped (optional)
- Preheat oven to 350°F. Peel potatoes; cut into quarters lengthwise, then into 1/4-inch-thick slices. Grate ginger. Arrange potatoes in layers in 13- x 9-inch baking dish.
- Place butter in small sauté pan on medium. Add ginger and garlic; cook and stir 1 minute. Whisk in remaining ingredients (except cilantro); pour mixture over potatoes. Bake 25–30 minutes or until potatoes are tender.
- Chop cilantro. Sprinkle over potatoes; serve.
2 large sweet, crisp apples (Honeycrisp, Gala, Fuji)
1/3 cup apple cider vinaigrette
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1 bag baby arugula (4–5 oz)
1 (3.5-oz) package cranberry walnut topping
- Cut apples in half and remove core; cut apples into small bite-size pieces (3 cups).
- Whisk in salad bowl: vinaigrette, cinnamon, and red pepper. Add apples and toss to coat.
- Add greens and nut topping; toss and serve.