Here are the recipes that were demonstrated in the October Cooking Class:
Stuffed Acorn Squash with Apple and Sausage
1 large (or two small) acorn squash
1 lb bulk sausage
1 onion
2 apples
1/2 cup brown sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. pepper
Brown sausage in a large skillet. Peel and chop onions and apples. Add to sausage, cook for 2 to 3 minute, until soft. Add seasonings. Half the squash and clean out seeds. Fill with stuffing, cover with foil. Bake at 350 for 1 to 1 1/2 hours, until soft.
Roasted Broccoli, Cauliflower, and Carrots
1 head of broccoli
1 head of cauliflower
3 carrots
3 or 4 tsp vegetable oil or olive oil
2 cloves (1 tsp.) garlic
salt and pepper
Cut the broccoli and cauliflower into florets. Peel and slice the carrots. Toss with oil, garlic, and salt and pepper to taste. Spread on a large baking pan. Bake at 400 for 15 to 20 minutes, or until tender. (Optional: Top with cheese in the last 5 minutes. Also try lemon/lime zest or a drizzle of honey.)
Cucumber-Peach Smoothie
1/2 cucumber, peeled and seeded
1 can (2 cups) peaches (frozen)
1 lemon, zest and juice
1 cup vanilla yogurt
1 -2 cups skim milk
2 tbsp. sugar, if desired
Blend until smooth. Enjoy!
