Must Love Squash! or at least be willing to give it a try. . .

Here's something different to try instead of potatoes, and to add a little more vegetables to your meals.

This is a delicata squash.  Only around in the fall and early winter, so try one while you can.

I scrub it with my potato brush, then cut it up into small pieces, however you want.  Scoop out the seeds.  It's not as tough as, say, an acorn squash, so it's not that hard to cut up.  I like to use this sturdy cannery knife that my late mother-in-law gave me.

saute the squash in a little oil. I also add some garlic.  As the squash cooks, it kind of carmelizes.

I used garlic from a jar; I think next time, I'll use raw garlic and cut it a little bigger.

served here with roasted chicken from Fred Meyer deli.

Chicken Lasagna

Found this recipe in Taste of Home's "Cooking for 2" fall, 2005.  I love these recipes because they're just right for 2 people.  The first time I made it, I followed the directions exactly; the second time, I was already into it and realized I only had 1/2 cup of Alfredo sauce.  What to do!  So, I improvised, and added more mozzarella.  It came out great! I've rearranged the recipe a little from the original:

spray an 8x4x2 inch pan (the size of a bread pan),  with cooking spray

start cooking 4 lasagna noodles to desired doneness

grate 6 oz mozzarella, set aside

in 1 Tbsp oil:
saute 6 oz chicken breast, cut into bite size pieces
1 cup sliced mushrooms (I didn't put these in - Bob hates mushrooms!)
2 tbsp chopped onion
1 garlic clove (I used a teaspoon of the garlic in a jar)

add 1 Tbsp flour to 1 cup Alfredo sauce
add to chicken, bring to a boil

while that's coming to a boil:
combine 3/4 cup cottage cheese
1/4 cup Parmesan, shredded (plus 2 tbsps for later)
1 egg, lightly beaten
1/2 tsp Italian seasoning
1/2 dried parsley flakes

when all is done, layer noodles, cut to fit, Alfredo/chicken mixture, cottage cheese mixture, and mozzarella, like you would a regular lasagna, ending with mozzarella and the 2 extra tbsps shredded Parmesan

cover, bake 30 minutes, uncover, bake an additional 10 minutes

enjoy!

Pumpkin Cupcakes with Maple Frosting

Ina Garten's Pumpkin Cupcakes with Maple Frosting

Preheat oven to 350
line cupcake pan (I made mini cupcakes)

Combine:
     1 cup flour
     1 tsp baking powder
     1/2 tsp baking soda
     1/2 tsp salt
     1 tsp cinnamon
     1/2 tsp ginger
     1/2 tsp nutmeg

in another bowl, whisk:
     2 eggs, room temperature
     1/2 cup sugar
     1/2 cup light brown sugar, lightly packed
     1/2 cup oil

add to flour mixture, fill cupcake pans
bake about 12 min for minis, 20-25 min for full size

Maple Frosting:
     with mixer on low, cream 6 oz cream cheese and 2 tbsps unsalted butter
     stir in 1/4 tsp maple flavor and 1/2 tsp vanilla
     with mixer still on low, add 2 cups powdered sugar

if you want, you can top with 2 coarsley chopped 1/4 oz Heath bars

Enjoy!