Stuffed Butternut Squash
3 small butternut squash (1 1/2 pounds each)
2 cups cubed cooked ham
1cup soft bread crumbs
1/2 cup shredded tart apple
1/4 cup packed brown sugar
2 Tbsp. prepared mustard
Cut squash in half and discard seeds. Place squash, cut side down, in a 15x10x1-inch baking pan fill pan with hot water to a depth of 1/2 inch. Bake uncovered at 350º for 30 minutes. Combine remaining ingredients. Turn squash cut side up and fill with ham mixture. Cover pan with aluminum foil and continue to bake at 350º for 40 minutes or until squash is tender. 6 servings
Turkey or Chicken Tetrazzini
1 1/2 cups fresh sliced mushrooms
1 stick butter, divided
6 Tbsp. all purpose flour
1 3/4 cups chicken or turkey broth
1/2 cup whipping cream
2 egg yolks, lightly beaten
2 cups cubed cooked turkey or chicken
1/4 cup chopped pimientos
1/4 cup chopped fresh parsley
1/4 cup dry white wine or broth
Salt and pepper to taste
2 Tbsp. grated Parmesan cheese
2 1/2 cups uncooked spiral pasta
In a saucepan, cook mushrooms in 2 Tbsp. butter until tender. Remove mushrooms from saucepan and set aside.
In same saucepan, melt remaining butter; whisk in flour until smooth. Cook for 5 minutes. Gradually add broth and cream. Whisk or stir over medium heat until mixture begins to boil; boil and stir one minute. Remove from heat.
Add a small amount of sauce to beaten egg yolks; blend well. Return egg mixture to sauce mixture and blend well. Stir or whisk until smooth. Add turkey, pimientos, parsley, liquids, mushrooms and seasonings to sauce.
Keep warm over low heat.
Meanwhile, cook pasta according to package directions; drain. Toss imme- diately with sauce mixture. Top with Parmesan cheese.
4-6 servings.