Butternut Squash and Apple Casserole
1 pound butternut squash, peeled, seeded and cubed (6 cups chopped)
2 Tablespoons water
1 green apple, peeled and cubed
1/2 tsp. cinnamon
1/4 tsp. Nutmeg
Pinch of salt
4 Tablespoons butter, melted
1/4 cup maple syrup
1/4 cup toasted pecans
Place squash in an 9x9 glass baking dish with two tablespoons of water. Cover with foil.
Bake at 400* for 20 minutes.
Add apples and the rest of the ingredients. Bake uncovered for another 10 minutes.
Brussel Sprout Hash
1 lb Brussel sprouts, quartered
1/4 cup chopped onion
1 clove garlic
4 slices bacon
1/4 tsp. salt
1/4 tsp. pepper
Fry bacon, then remove from pan.
In the bacon grease, saute onions, garlic and Brussel sprouts for about 8 minutes, or until Brussel sprouts are soft.
Add garlic and bacon. Cook for another two minutes.