Autumn Butternut Squash serves 8
1 lg. butternut squash
1/4 c. butter
salt and white pepper, to taste
1 T. brown sugar
1 1/2 qts. sliced, unpeeled Jon. apples
1 1/2 T. shortening
1/4 c. granulated sugar
Topping: 3 c. crushed cornflakes, 1/2 c. chopped pecans, 2 T. melted butter, 1/2 c. brown sugar
Cut squash in half lengthwise. Scrape out seed and membranes. Steam or bake until tender. Scrape out pulp and mash. Season with butter, brown sugar, s&p. Set aside.
Heat shortening in small skillet. Add apples, sprinkle with gran. sugar, cover and simmer over low heat till barely tender. Spread in a 9" round or 8" square casserole.
Spoon squash evenly over the apples. Combine topping ingredients and sprinkle over squash.
Bake 12-15 min. at 235-350 degrees or until browned.
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Wolfgang Puck's Cranberry Sauce, more or less (I didn't write down the quantities, so this is where you get the chance to be creative)
Cranberries
grated orange peel
port wine
butter
salt and pepper
Optional: Diced apples and/or pears
Saute cranberries in butter until they pop. Add orange peel. Add port wine and more butter - stir until it thickens. Separately, saute apples and/or pears; add to cranberry mixture. S&P to taste.
Chocolate Covered Oatmeal Cookies
1 c. butter
1/2 c. brown sugar
1/2 c. granulated sugar
2 egg yolks
1 c. sifted flour
1 c. rolled oats
6 oz. Hersheys chocolate (Hershey bars)
2 T. butter
1/2 c. chopped walnuts
Cream 1 c. butter and sugars. Beat in eggs. Add flour and oats; mix well. Spread in greased and floured 13"x9" pan. Bake at 350 degrees for 20 minutes. Cool 10 minutes. Melt chococate bars and butter in a double boiler and spread over the cookies. Sprinkle with nuts.