Seasonal Favorites...

Our good friends, Maureen and Kurt Guelzow visited us last month while in Chicago for a conference. It is always fun to reconnect with friends and share some good food. Here is a yummy recipe from Maureen…

Last week, after being out of town for two extended periods, including a visit with Rich and Margaret in Champaign, I finally had a free day. I had recently been inspired by the wonderful food prepared by Margaret during our visit, as well as by food we ate during our travels. The day was one of the first "chilly" fall days. The wind was blowing (but not as hard as in Champaign), and the sun was shining brightly. My warm kitchen and my precious Labrador Retriever Callie at my feet created one of those rare but precious feelings that "all is right in the world." And I was inspired to create a wonderful, nutritious, dish from fall's bounty. I had gone to our local organic food market the day before and purchased fresh butternut squash and kale grown on farms on Bent Mountain, just about 20 miles from Roanoke. I tried a recipe from the Roanoke Times that I want to share with others. Kurt and I loved the dish. I hope you enjoy it, too.

Butternut "Lasagna" With Kale
Prep Time: 1 hour
Cook Time: 55 minutes
Serves 6-8

Most winter squash recipes call for baking the squash before adding it to the dish. Butternut squash with its smooth skin, can also be used in this manner.
If you use greens other than kale, or in addition to it, be sure to drain the cooking liquid before adding to the casserole.

Recipe adapted from the Terra Firma Farms Community Supported Agriculture Newsletter of Nov. 12, 2008...

1 butternut squash, peeled
1 bunch kale or other greens ( I will use 2 bunches next time because we like greens)
1 large onion
3 cloves garlic (I used 6)
3 T. olive oil
salt and pepper
2 c. diced tomatoes (I used canned diced tomatoes with basil and peppers and added the juice also. I think the juice is needed to prevent the squash from drying out as it cooks.
1 T. fresh chopped sage leaves ( I used 1 tsp. dried)
1 c. grated Gruyere, mozzarella, or fontina cheese, for topping ( I used a generous layer of shredded Parmesan/Romano over first squash layer. Then I added mozzarella over the top about 10 minutes before the dish was done. I liked the play of flavors between the sweet squash and Parmesan cheese. The mozzarella cheese was tasteless until it was reheated the next day. Therefore, experimenting with different cheese combinations would be interesting.)

Carefully cut the squash in half lengthwise, then scoop out the seeds. Place the halves face down and cut into 1/4 inch thick slices.
Remove the discard the stems from the kale or other greens. Chop the leaves roughly.
Dice the onion and mince the garlic. Saute the onion in the olive oil until soft, then add the garlic and cook another minute. Add the kale and cook for 5 minutes. Season with salt and pepper.

Lightly grease a 13 X 9 inch baking dish or large cast iron skillet, then cover with an overlapping layer of squash slices. (( sprinkled a generous layer of Romano cheese over the squash.)

Sprinkle with salt and pepper. Spread the cooked greens over the squash, then make another layer of squash. ((I only had enough squash for 2 layers so I skipped this layer.)

Spoon the diced tomatoes and chopped sage leaves over this layer, then make another layer of squash. Top with grated cheese.

Bake the casserole at 350 for 45 minutes or until brown on top and bubbly. (I cooked it 15-20 minutes longer until the squash was tender. I added the layer of mozzarella cheese the last 10 minutes of the cooking time.)
Bon Appetit!

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Here's a wonderful recipe that will be so good during this time of the year (fall and winter). It would be a perfect accompaniment for a Thanksgiving or Christmas dinner, or just a hearty winter meal. This is from my friend, Gloria Rainer, here in Champaign. She is an outstanding cook, so I know this will be a dish you will enjoy!

Bread and Wild Rice Dressing Casserole
with dried cherries, toasted pecans and porta bella mushrooms

Serves 10 - 14 (at least)

* 2 quarts ( or eight cups) of lightly dried bread cubes
I use potato bread or a country style white bread, discard the crusts (for the birds), and cut into cubes. Place the cubes on a jelly roll pan and allow to dry for a day or two, or place them in a very low temp oven for an hour.
* 3 to 4 cups of cooked wild rice
It takes two small boxes of the Reese’s Wild Rice to get close to the four cups of cooked wild rice you will need for the recipe.
* 1 cup of finely chopped onion
* 1 cup of finely chopped celery
* 1 cup of toasted pecans, roughly chopped
* 8 to 12 oz. (or more) of Porta bella mushrooms, washed, and cut into thick slices
* 3/4 cup dried cherries
* Chicken stock (this varies but it might take anywhere from two to four cups depending on the dryness of the bread and the level of moistness you would like the dressing to be. I tend to like a moist dressing.
* 3 lightly beaten eggs (I mix in a little broth into the eggs to make it easier to incorporate the eggs into the dressing)
* 1 ½ tsp. poultry seasoning (or more)
* 3 T. fresh sage, minced (or more)
* Salt and pepper
* Butter

Have a large mixing bowl available. Place the cubed bread in the large bowl. Saute the onion and celery in about 4 T. of butter until both are soft, but not brown. Pour over the bread cubes and toss. Place another 4 T. (might need a little more) of butter into the same saute pan, and melt, then add the mushrooms. Salt the mushrooms and allow them to release water, and continue to cook until the water evaporates and you are left with the mushrooms in the butter. Pour this over the bread cubes and toss again. Add the poultry seasoning and minced sage and toss. Add the wild rice, toasted pecans, and dried cherries and toss. Now add the warm chicken broth, beginning with one cup. At the same time add the beaten eggs. Toss the mixture. Continue to add broth a half cup at a time until you reach the point of moistness you want. Since I like a moist dressing, I add broth until the bread cubes begin breaking down somewhat. Check the seasoning, add more if you like. (I usually do.) Add salt and pepper.

Pour the mixture in a large greased casserole or a glass baking dish. Some recipes say to pour a little melted butter on top or the casserole, but I didn’t do that step. Cover the baking dish with tin foil. This is an important step since it allows the moisture to become evenly distributed through-out the dressing. Bake at 375 degrees (preheated oven) for 35 minutes. Then uncover and continue baking for about 15 minutes or until the top is beginning to brown and form a light crust.