Butternut Squash & Linguine Recipe

Appetites, Ingredients Change with the Seasons

Ingredients

• 1/2 box Linguine
• 2 teaspoons olive oil
• 4 cups butternut squash pieces (about 1-inch pieces)
• 1/2 cup dry white wine or reduced-sodium, fat free chicken broth
• 1/4 teaspoon salt
• 1/4 cup chopped fresh sage or 4 teaspoons dried sage
• 1/4 cup crumbled goat cheese, blue cheese or shredded Parmesan cheese
• 4 cups butternut squash pieces (about 1-inch pieces)
• 1/2 cup dry white wine or reduced-sodium, fat free vegetable broth
• Toasted chopped walnuts, optional

Preparation

1. Cook pasta according to package directions. Drain and return to pan; cover and keep warm.
2. Meanwhile, heat olive oil in large nonstick skillet over medium heat until hot. Add garlic; cook and stir until fragrant, about 1 minute. Stir in squash, wine and salt. Simmer 12 to 15 minutes just until squash is tender, stirring occasionally. Stir in sage.
3. Bring to boil and simmer over medium heat for about 30 minutes, or until fork goes gently through potatoes.
4. Once cooked, drain potatoes and place back into pot over medium heat for about 3 minutes, until moisture comes out of potatoes and they appear dry.
5. Toss squash with pasta and cheese. Sprinkle with prosciutto, additional cheese and walnuts, if desired.

Serves Servings 4-6
Compliments Of: Dreamfields Pasta
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Hummus Mashed Potatoes Recipe

Simple Swaps to Make Holiday Meals Better for You

Ingredients

• 6 yellow potatoes, or about 5 cups peeled and cubed
• 2 tablespoon olive oil
• Salt and fresh pepper to taste
• 2 tablespoon fresh parsley, finely chopped
• 1 lemon, cut into 6 wedges

Preparation

1. Peel potatoes and place in bowl of water to cover to prevent discoloration.
2. Cut potatoes into 1 1/2-inch cubes and place in medium sized pot with enough water to cover and 1/4 teaspoon salt.
3. Bring to boil and simmer over medium heat for about 30 minutes, or until fork goes gently through potatoes.
4. Once cooked, drain potatoes and place back into pot over medium heat for about 3 minutes, until moisture comes out of potatoes and they appear dry.
5. Remove from heat. In same pot, start mashing potatoes with masher.
6. Add 1 1/3 cup hummus, oil, salt and pepper to taste. Top with sprinkling of fresh parsley and serve with lemon wedge to squeeze over top

Serves 6 servings
Compliments Of:Sabra
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Herbed Eggplant & Beet Dip Recipe

Delicious Dips

Ingredients

• 1 jar (16 ounces)Sliced Pickled Beets, drained
• 2 tablespoons olive or canola oil
• 1 medium eggplant (about 1 pound), cut into 1-inch pieces
• 1 cup chopped onion
• 3 cloves garlic, sliced
• Salt
• Coarse ground black pepper
• 1/2 cup plain nonfat yogurt (Greek or traditional), optional
• 1/4 cup thinly sliced fresh basil
• 1 to 2 teaspoons chopped fresh thyme leaves
• Pita chips, fresh vegetables

Preparation

1. Coarsely chop beets.
2. In large nonstick skillet heat oil over medium heat until hot. Add eggplant, onion and garlic; cook 15 minutes or until vegetables are tender, stirring frequently. Add water, 1 tablespoon at a time, if mixture seems too dry or begins to stick. Salt and pepper, as desired.
3. Place eggplant mixture in bowl of food processor; process until mixture is chopped and combined. Measure out 1/2 cup chopped beets; set aside. Add remaining chopped beets to eggplant mixture. Process until dip is desired consistency.
4. Transfer dip to serving bowl. Stir in yogurt, if desired. Stir in herbs and reserved 1/2 cup chopped beets just before serving. Serve with pita chips and vegetables for dipping. If not served immediately, cover and refrigerate up to 6 hours. Allow to stand about 15 minutes before serving if chilled.

Serves Makes 8 servings (approx. 1/4 cup each)
Compliments Of:Jif
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Peanut Butter Pear-ot Recipe

Culinary Creations

Ingredients

• 2 tablespoons Creamy Peanut Butter
• 1 pear, shredded
• 1 medium carrot, shredded
• 1 celery stalk, sliced thin
• 1/4 cup dried cranberries
• 2 whole wheat flatbread wraps
• 2 tablespoons Chocolate Flavored Hazelnut Spread
• 1 teaspoon chopped dry roasted peanuts

Preparation

1. MIX peanut butter, pear, carrot, celery and dried cranberries in medium bowl.
2. DIVIDE mixture between two flatbread wraps. Wrap snugly. Cut each wrap in half.
3. SPREAD hazelnut spread on cut halves of wraps, and sprinkle on chopped peanuts.
4. PREPARE to delight your taste buds. Don't forget to share with a friend.

Serves Makes 2 Sandwiches
Compliments Of:Jif
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Spicy Spinach & Artichoke Dip Recipe

Entertain this Holiday Season with Delicious Dips

Ingredients

• 1/2 cup butter (1 stick)
• 1 medium onion, chopped (1 cup)
• 2 (10-ounce) packages frozen chopped spinach, thawed and well drained
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1 (8-ounce) package cream cheese
• 1 (8-ounce) carton sour cream
• 1 cup shredded Monterey Jack cheese, divided
• 1 cup grated Parmesan cheese, divided
• 2 tablespoons Tabasco Original Red Sauce
• Salt, to taste
• Toasted pita bread wedges
• 1 cup medium tomato, chopped, for garnish

Preparation

1. Preheat oven to 350°F.
2. Melt butter in large saucepan or skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in spinach, artichokes, cream cheese, sour cream, 3/4 cup Monterey Jack cheese, 3/4 cup Parmesan cheese, Tabasco Original Red Sauce and salt. Stir until well blended and heated through.
3. Pour mixture into 1 1/2-quart casserole dish and top with remaining 1/4 cup Monterey Jack and 1/4 cup Parmesan cheese. Bake in oven until cheese starts to brown, about 10 minutes.
4. Serve with pita bread and garnish with tomatoes.

Serves Makes: 4 cups
Compliments Of:Tabasco
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Tomato Basil Soup Recipe

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 tablespoons garlic, chopped fine
• 5 large tomatoes, chopped
• 1 teaspoon sugar
• 1 tablespoon tomato paste
• 1/2 cup fresh basil leaves, chopped (save 4 to 6 for garnish)
• 3 cups low sodium vegetable stock
• 1/2 cup heavy cream
• Sea salt and fresh ground black pepper to taste
• Sour cream for garnish, if desired

Preparation

1. Preheat a medium-sized stock pot over medium heat. Add olive oil to preheated pot. Carefully, add onion and garlic. Cook onions and garlic until almost translucent. Add tomatoes, sugar, tomato paste, fresh basil and vegetable stock. Simmer ingredients for at least 20 minutes. Puree soup in blender or with an emersion blender. Be very careful when pureeing hot ingredients. Add cream to soup, and stir to combine. Season soup with salt and pepper to taste. Serve with crusty bread. Garnish with basil leaves and sour cream.

Serves Servings 4 to 6
Compliments Of:Fresh from Florida and Florida Specialty Crop Foundation
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Pumpkin Chili Mexicana Recipe

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 1 cup chopped red bell pepper
• 1 clove garlic, finely chopped
• 1 pound ground vegatrain meat
• 2 (14.5-ounce) cans diced tomatoes, undrained
• 1 (15-ounce) can Pure Pumpkin
• 1 (15-ounce) can tomato sauce
• 1 (15.25-ounce) can red kidney beans, drained
• 1 (4.5-ounce) can green chiles, chopped
• 1/2 cup canned whole-kernel corn
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper

Preparation

1. Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add vegatrain meat; cook until browned. Drain.
2. Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.

Serves Servings 6
Compliments Of:Can Manufacturers Institute
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Veggie Lovers Sandwich with Roasted Garlic Recipe

Ingredients

• 1 sourdough sandwich roll, toasted
• 2 tablespoons Hidden Valley Oven Roasted Garlic Parmesan Sandwich Spread & Dip
• 8 slices of mixed grilled vegetables, such as eggplant, zucchini, yellow squash, red bell pepper, red onions and mushrooms
• Freshly grated Parmesan cheese, for garnish, optional

Preparation

1. Spread both sides of sandwich roll with garlic sandwich spread. Top with layers of grilled vegetables and a sprinkle of cheese, if desired.

Serves Servings 2
Compliments Of:Hidden Valley
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