Roasted Autumn Vegetables

Suggested Piece: 12" Chef Gourmet Skillet

Ingredients
3 c. Brussels sprouts ends trimmed, halved
3 tbsp. EVOO (extra virgin olive oil)
Salt to taste
1 1/2 lb. butternut squash, peeled, seeded, and cubed into 1-inch pieces
1/3 c. maple syrup
1/2 tsp. ground cinnamon
2 c. pecan halves
1 c. dried cranberries

Directions
Preheat skillet over medium heat. Add EVOO and Brussel sprouts to skillet (flat side down to brown). Salt to taste. Add butternut squash, maple syrup, and cinnamon to skillet. Cover and cook over medium heat until Vapo-Valve clicks. Reduce heat to low until squash is cooked through. Toss with pecan halves and dried cranberries.

Butternut Squash Pasta

Suggested Piece: 7 Qt Roaster & 11" Large Skillet

Ingredients
8 oz. Spaghetti, whole grain
3 c. Butternut squash (#3 cone)
1 c. Vegetable broth, fat-free & low sodium
1/2 c. Onion (#3 cone)
2 cloves Garlic (#1 cone)
1/4 tsp. Salt
1/4 tsp. Pepper
2 c. Sugar snap peas, trimmed & halved
2 Tbsp. Sage, freshly chopped
1/4 c. Parmesan cheese (#1 cone)

Directions
Prepare pasta using the package directions, omitting the salt. Drain well in a colander. Set aside. In 11" Large Skillet stir together squash, broth, onion, garlic, salt, and pepper. Cover and cook over medium heat until Vapo-Valve clicks, reduce heat to low for approximately 5 minutes. Remove lid and stir in peas. Cover cracking the lid and return temperature to medium heat for approximately 7-10 minutes or until the squash is tender and most of the liquid has evaporated. Stir in the sage. Serve the squash mixture over the pasta. Sprinkle with the Parmesan cheese!

Butternut Squash Soup

Suggested Piece: 4 Qt. or 5 Qt. Roaster 

Ingredients

5-6 pieces of chopped bacon

1/4 sweet onion (#2 cone)

2-3 stalks of celery, stringed (#2 cone)

1 tbsp. minced ginger (#1 cone)

1 clove garlic (#1 cone)

1 large butternut squash (#2 cone)

1 box chicken broth

1/4 cup honey

1/4-1/2 cup of heavy whipping cream

Dash of nutmeg

Salt and pepper to taste

Directions

Saute bacon until crispy, remove and set aside. Add diced onion, celery, ginger and garlic. Cook until onions are translucent and ginger is fragrant. Pour broth over sautéed veggies and add shredded squash. Medium click low until tender, approximately 20-30 minutes. When squash is soft, add honey, whipping cream, and seasonings. Blend until smooth and serve topped with reserved crispy bacon.

Thanksgiving Salad

Suggested Piece: Small Skillet & Large Cold Bowl

Ingredients

For the salad:

4 cups butternut squash (#3 cone) 

Cinnamon and sea salt 

2-3 heads of romaine + spring mix salad for added color

Pomegranate seeds

Sliced almonds or chopped pecans

Gorgonzola crumbled cheese (leave off for vegan)

For the vinaigrette:

½ cup orange juice

2 tablespoons olive oil

1 tablespoon maple syrup

¼ teaspoon ground cinnamon

¼ teaspoon salt

Directions

Quarter and seed a small butternut squash. Holding onto the outer skin of the squash french fry cut the inside using the #3 cone on the food processor. Sprinkle cinnamon and sea salt over the squash. Cover and cook in Small Skillet on medium heat until Vapo-Valve clicks. Reduce heat to low and continue cooking for approx. 15 min. Meanwhile, placed chop greens, pomegranate seeds, nuts and cheese in a large serving bowl and set aside. Combine all vinaigrette ingredients in a jar with a lid by shaking vigorously. Once squash has cooled some, add it to the salad bowl, drizzle with vinaigrette and toss to combine. Season with salt and pepper to taste. Enjoy!