BUTTERNUT SQUASH GRATIN
1 TBS olive oil Salt and ground black pepper
1 TBS unsalted butter ½ cup plus 2 TBS heavy cream
4 cups diced yellow onions 2 TBS maple syrup
3 TBS chopped fresh sage (1 TBS dried) 1 cup fresh breadcrumbs
2 cloves garlic, minced 1 ½ TBS melted unsalted butter
Preheat oven to 350 . Lightly butter a shallow 8" x 11" gratin dish. In a large skillet, heat 1 TBS butter and oil over medium low heat. Add the onion and sage, cover and cook, stirring occasionally, while preparing the squash. Place the squash in a steaming basket set over simmering water. Cover and steam until tender, about 10 minutes. Warm cream and maple syrup in small pan. Put the squash in the prepared gratin dish with the garlic and ¾ tsp salt. Toss gently to combine. Continue to cook the onions, stirring frequently, until they are soft and brown, 30 to 45 minutes total. Season with salt and pepper and mix them gently with the squash. Add the warm maple cream. Toss the breadcrumbs with the butter and sprinkle over the top. Bake until lightly brown and bubbling, about 40 minutes.
ROASTED SQUASH, CHARD & BACON PASTA
4 c. peeled butternut squash, 2"pieces Salt and pepper
2 c. red onion chopped 1 lb. Mini Penne pasta
4 slices bacon, 1" pieces 4 c. chard leaves, steamed and torn
1 TBS Chopped fresh rosemary into large pieces
4 TBS Extra virgin olive oil 2 oz. Parmesan cheese, grated
Preheat oven to 450 . Toss squash, onion, bacon and rosemary with 2 tablespoons olive oil and spread in a single layer on a large baking sheet. Sprinkle with salt and pepper and roast until tender and brown, about 25 minutes. Cook pasta according to package directions until al dente. Place chard in a large bowl. Put colander over the bowl and drain over chard. Let chard sit one minute, drain well and squeeze out excess water. Toss chard with pasta and squash mixture, adding remaining 2 tablespoons of olive oil. Season with additional salt and pepper. Toss with Parmesan cheese and serve.
