Parmesan-Butternut Squash Gratin

Parmesan-Butternut Squash Gratin

serves 6

Ingredients

1    butternut squash (2 1/2 lb)

1/4 cup butter or margarine

2    large cloves garlic, finely chopped

1/4 cup Progresso™ panko bread crumbs                                             

1/3 cup grated Parmesan cheese

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 cup chopped fresh parsley

 

Directions

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.

 

In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.

 

In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.

 

Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.

 

Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.

Avocanana Bread

Avocanana Bread

Total time: 1 hrs. 10 min.

Cook time: 1 hrs. 10 min.

 

Classic banana bread that uses creamy Fresh California Avocado to replace shortening. The result is very moist and great for breakfast, snacks, tea time or dessert.

Ingredients

Serving Size: 8

8

 

1/3 cup	old-fashioned oats (1 minute or regular)
1 cup	all purpose flour
1 tsp.	baking powder
1 tsp.	baking soda
1/2 tsp.	salt
1 tsp.	cinnamon
1	ripe, Fresh California Avocado, seeded
1/4 cup	canola oil
1 cup	(packed) brown sugar
2	eggs
2	very ripe bananas
1/2 cup	chopped walnuts
1/4 cup	buttermilk

Instructions

Line a 9 x 5 x 3 inch loaf pan with nonstick foil and lightly grease the bottom only.

Preheat oven to 350 degrees F.

Combine dry ingredients: oats, flour, baking powder, baking soda, salt and cinnamon. Set aside.

Scoop the avocado into a large bowl and mash lightly.

Add oil and brown sugar to the avocado. Cream together using an electric mixer, until light and creamy.

Add eggs, one at a time, beating well after each addition.

Stir in bananas, then walnuts and dry ingredients.

Stir in buttermilk and beat just until buttermilk is incorporated.

Pour into prepared loaf pan and bake in preheated oven for 1 hour and 10 minutes. Avocanana bread is quite moist and may not pass the "toothpick" test at this point. If you prefer a drier bread, bake a little longer.

 

Yields: 1 loaf

 

Serving Suggestions:
Sprinkle cooled bread with powdered sugar, if desired.

 

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Autumn Root Vegetable Gratin with Herbs and Cheese

Autumn Root Vegetable Gratin with Herbs and Cheese

Serves 6
     

1 1/2 cups whole milk

2 cloves garlic

Pinch freshly grated nutmeg

2tablespoons extra virgin olive oil

3/4pound butternut squash

3/4pound white potatoes

1/2pound parsnips

Salt and pepper

1/4teaspoon chopped fresh thyme leaves

1/4 teaspoon finely chopped fresh rosemary

1cup grated Gruyère

1cup grated Pecorino

 

Heat the oven to 400° F. Put the milk in a small heavy saucepan and peel and smash one of the garlic cloves. Add it to the milk and then heat the milk over low heat until it just starts to bubble at the edges. Remove from the heat, add the nutmeg and let steep while you continue with the recipe.

 

Peel the second garlic clove, cut it in half and rub the cut side around the inside of a 6-cup baking dish no more than 2 inches deep. Rub 1 tablespoon of the oil all over the inside of the dish.

 

Peel the squash, potatoes and parsnips and cut them into very thin slices (1/8-inch thick). If you have a mandoline, now's the time to use it.

 

Layer the vegetables into the baking dish, alternating between squash, potato and parsnip, and fanning them into concentric, overlapping circles. Season generously with salt and pepper and sprinkle a third of the cheese and a third of the chopped herbs over the slices. Repeat twice, making the top layer as neat and tidy as you can.

 

Remove the garlic clove from the hot milk and pour the milk evenly over the vegetables. Drizzle the remaining olive oil over the top of the gratin and bake for about 50 minutes, until the top is browned and bubbly and the vegetables yield easily when you poke them with a sharp knife. If the vegetables are tender but the top isn't as brown as you'd like, turn on the broiler for a couple of minutes -- watch it carefully so it doesn't burn! Let the gratin cool for at least 5 minutes before serving.

CIDER CHEESECAKE PIE

Cider Cheesecake Pie

Makes one 9-inch pie

For the crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
8 tablespoons very cold unsalted butter, cubed
Ice water, as needed
Egg wash, as needed

For the filling:
24 ounces cream cheese, at room temperature
3/4 cup granulated sugar
1/4 cup dark brown sugar
1 1/2 teaspoons cinnamon
1 to 2 grates fresh nutmeg
3 eggs
3/4 cup heavy cream
3/4 cup boiled cider (available from King Arthur; thawed apple juice concentrate will work in a pinch)
1 tablespoon vanilla extract

For the optional finish:
1/2 cup granulated sugar
1/2 cup water
Juice of 1 lemon
2 apples, halved, cored, and thinly sliced

Preheat the oven to 425° F. Butter a 9-inch springform pan and place it on a baking sheet.

 

In the bowl of a food processor, pulse the flour, salt, and cinnamon to combine. Add the butter and pulse until it’s the size of peas. Remove the mixture and transfer to a medium bowl.

 

Use a fork to mix in ice water, 1 tablespoon at a time, until the dough just comes together. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.

 

On a lightly floured surface, roll out the dough to 1/4- to 1/8-inch thick. Transfer the dough to the springform pan and work carefully to make sure it’s nestled all the way down to the base. Chill thoroughly; 15 to 20 minutes in the freezer is best.

 

Dock the frozen dough all over with a fork. Place a square of parchment over the pie and fill with pie weights. Bake until just beginning to brown at the edges, 10 to 12 minutes. Remove the pie weights, brush the base of the dough with egg wash, and return to the oven for 5 minutes more. Take the pie out of the oven and cool the crust completely. Reduce oven temperature to 350° F.

 

In the bowl of a food processor, purée the cream cheese, sugars, cinnamon, and nutmeg to combine.

 

Add the eggs and mix until smooth. Add the cream, cider, and vanilla and mix until fully incorporated.

 

Pour the filling into the cooled crust, and bake until the custard is just set, 35 to 40 minutes. Cool completely.

 

While the pie cools, you can make the (totally optional) garnish. Bring the sugar, water, and lemon juice to a boil in a small pot. Add the apples (you may need to work in batches), and simmer for about 1 minute. Lay out on absorbent paper towels to drain.

 

Layer the apples on top of the finished cheesecake pie.