Candied Squash

Walking through the grocery store, our oldest spotted a beautiful Red Kuri Squash, which looked like a small pumpkin with character, and wanted to give it a try.  We looked up several squash recipes and decided to base ours on one from our Better Homes and Garden's Cookbook.  We decided the result was very tasty and a perfect Fall side dish.

Prep: 10 minutes
Bake: 60 minutes
Oven: 350 degrees
Yield: Will be determined by the size of squash you choose (The squash mentioned above was the size of a small pumpkin and probably about 5 lbs.)

Ingredients:
1 large squash of your choice (We used Kuri Squash)
1/8 cup maple syrup or 1 1/2 T brown sugar
2 T margarine or Smart Balance
1/2-1 tsp finely zested orange peel
1/8 tsp ground cinnamon or nutmeg

Wash squash exterior, cut squash in half lengthwise; remove and discard seeds.  Arrange halves in 9x13 pan, cut side down.  Add 1 inch water to dish.  Bake in 350 degree oven for 45 minutes.  Remove from oven and turn cut side up.

Meanwhile, in small bowl, stir together syrup or sugar, butter, orange peel and cinnamon.  Drizzle orange mixture down sides of interior of squash, allowing to collect in center of each squash half. 
Bake squash another 20 minutes or so until squash is tender.  Remove from oven and scoop squash out of peel to serve each portion, Or slice and serve in the peel.

Pizza Ratatouille

Fall vegetables warrant experimentation with tasty new dishes.  With eggplant and zucchini calling my name, we came up with a modified Friday night treat.

Preparation and Baking about an hour
Preheat: 475 degrees, Bake: 475 degrees, Approximately 15-20 minutes.
Yield: 1 14-16 inch pizza.
Pizza dough:
1 package dry yeast (Approx 2-2 1/4 t)
1 cup warm water (to dissolve yeast)
2 tsp honey (or sugar)
1 tsp salt
3 cup flour (add approx 3/4 cup at a time, make it all whole wheat flour, mix with all-purpose flour--as you like)
Dash oregano* (optional)

Combine warm water, yeast and honey in bowl of mixer.  Let yeast activate (approx 5 min).  Add salt and flour 3/4 cup at a time.  Add additional flour if needed, small amounts at a time.  Add in seasonings if savory dough is desired.  Knead in mixer until dough pulls away from sides and is well kneaded (approx 5 min).

Ratatouille Toppings:
1 Young Eggplant, (younger eggplant has fewer seeds) peeled and grated
2-3 Zucchini (grated)
1/2 cup sliced or diced white/yellow Onions
1-2 T Olive Oil
Italian Blend Seasoning (oregano,
1-2 tsp minced Garlic
2 Tomatoes, seeded and sliced
1 Green bell pepper, seeded, thinly sliced or diced *if desired)

Combine ingredients in pan and saute in heated olive oil til tender.

Other Toppings:
Crumbled Sausage/sliced links
Pepperoni or Turkey Pepperoni
One jar of your favorite spaghetti sauce, (We like Classico and Barilla best lately)
Cornmeal to sprinkle under dough before baking.
Mozzarella cheese if desired* We don't use cheese.

Sprinkle pizza stone with corn meal and roll dough out onto stone/pan.  Use fork to create vent holes across surface of pizza to promote even cooking throughout.  Top with ratatouille mixture (reserve 1/2 if you desire to top the pizza with a tender topping, create a 'moat' towards the outside edge in the ratatouille's toppings to prevent sauce spilling off of the sides, then pour in marinara sauce and cover toppings in the center of the pizza as well.  Sprinkle on sausage and other meat toppings as desired, cover with remaining ratatouille topping if previously reserved, and cook in 475 oven approx 15 minutes or until sides of dough are lightly browned.  Serve and enjoy!