Almond Cranberry Squash Bake

Beautiful cranberries

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INGREDIENTS:

• 4 cups hot mashed butternut squash
• 4 tablespoons butter or margarine,softened, divided
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 (16 ounce) can whole berry cranberry sauce
• 1/2 cup sliced almonds
• 1/4 cup packed brown sugar 

DIRECTIONS:

1. In a large bowl, combine:  the squash, 2 tablespoons butter, salt, cinnamon, allspice and nutmeg
2. Mix well. transfer to a greased 2-qt. baking dish.
3. Stir cranberry sauce until softened; spoon over squash.
4. Combine almonds, brown sugar and remaining butter; mix well.
5. Sprinkle over cranberry sauce.
6. Bake, uncovered, at 350 degrees F for 50-60 minutes or until golden brown and bubbly.

The sign says 'yellow onions, but these are definitely

 butternut squash!

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(Recipe Credit: FReeper 'Stand Watch Listen')

Orange Spiced Carrots

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INGREDIENTS:

• 2 1/2 cups sliced carrots
• 1 tablespoon brown sugar
• 1 1/2 teaspoons cornstarch
• 1/2 cup orange juice
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• Minced fresh parsley

DIRECTIONS:

1. Place carrots in a saucepan; add 1 in. of salted water.
2. Bring to a boil.
3. Reduce heat; cover and simmer until crisp-tender, about 7-9 minutes. drain; set aside and keep warm.
4. In the same pan, combine brown sugar, cornstarch, orange juice, ginger and nutmeg until smooth.
5. Bring to a boil; boil and stir for 1 minute. Return carrots to the pan; cook and stir over low heat until heated through.
6. Sprinkle with parsley if desired.

(Recipe Credit: FReeper 'Stand Watch Listen')

Slow Cooker Stuffing

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Prep Time: 25 Min Cook Time: 4.5 - 6.5 Hrs Servings: 16 – 18

Ingredients:

• 1 cup butter or margarine
• 2 cups chopped onion
• 3 cups chopped celery
• 1/4 cup chopped fresh parsley
• 12 ounces sliced mushrooms
• 12 cups dry bread cubes
• 1 teaspoon poultry seasoning
• 1 1/2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2-3 cups chicken broth, (as needed !!)
• 2 cans of water chestnuts (diced fine)
• 2 eggs, beaten

Directions:

1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently. NOTE: everything can be sautéed the night before and combined with store bought bread cubes and about 1/4 of the chicken stock and refrigerated.
2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Add water chestnuts and season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour ( just enough) broth to moisten at the beginning and mix in eggs. Do add a drizzle of broth as needed throughout the cooking process broth to moisten, Transfer mixture to slow cooker, and cover.
3. Cook on High for 30 minutes, then reduce heat to Low, and cook for 4 to 6 hours (stir a few times throughout).

OPTION: can add a pound of browned sage sausage, and a 1.5 cup of dried cranberries

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(Recipe Credit: FReeper 'Stand Watch Listen')