Pan Roasted Butternut Squash and
Apples
Prep time: 15 minutes
Total time: 15 minutes
Servings: 4
3 tablespoons Parkay Original Spread
tub
1 package (12 ounces) refrigerated
butternut squash pieces (about 3 cups)
1 1/2 cups chopped Granny Smith
apple (about 1 large apple)
1/2 cup apple juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon salt
Melt spread in large skillet over
medium-high heat. Add squash; cook 5–7
minutes or
until lightly browned, stirring occasionally.
Add apple, apple juice, cinna on, ginger and salt;
m
stir to combine. Reduce heat; cover
and simmer 15 minutes or until squash is tender.
Note: Fresh butternut squash may be used in place
of refrig rated squash. It will take more time to peel
e
and cut into pieces.
For more recipes, visit www.readyseteat.com.
Turkey Casserole
Prep time: 15 minutes
Total time: 55 minutes
Servings: 6
4 cups leftover prepared stuffing, divided
4 cups coarsely chopped leftover cooked turkey
(about 1 pound)
3/4 cup Hellmann’s or Best Foods Real
Mayonnaise, divided
1/4 cup whole berry cranberry sauce
2 cups leftover mashed potatoes
1 1/2 cups shredded mozzarella cheese
Preheat oven to 375°F. Spray 8-inch baking
dish with no-stick cooking spray. Spoon in 2 cups
stuffing, then top with turkey.
Combine 1/4 cup mayonnaise
with cranberry sauce; evenly spread
over turkey.
Combine remaining 1/2 cup
mayonnaise, potatoes and cheese
in large bowl. Evenly spread on
turkey, then top with remaining 2
cups stuffing.
Bake 40 minutes or until heated
through. Let stand 10 minutes
before serving. Garnish, if desired,
with dried cranberries.
For more recipes, visit www.
hellmanns.com.
West Virginia Farm Bureau News 29