Squash and Onions with Brown Sugar

Squash and Onions with Brown Sugar

2 medium yellow squash
1 medium yellow onion
2 tbsp butter
1 tsp salt
1/2 tsp pepper
1 1/2 tbsp brown sugar

Slice the squash into 1/2 inch rounds, cutting larger rounds in half. You should end up with roughly 2 cups of cut squash. Cut the onions into similar-sized slices.

Add the butter to a wide saucepan that has a lid, and heat over medium heat. When the butter has melted, add the onions and cook until soft, 4 to 5 minutes. Add squash, and season with salt and pepper. Mix in the brown sugar. Stir until the vegetables are coasted, then cover and cook for about 20 minutes, until squash is very soft.

Remove the cover and continue to cook for a bout 8 minutes, just to give the juices a chance to evaporate slightly. There will be some liquid in the pan, but it should be thicker than water, almost like a glaze. Season with more salt and pepper, if needed, and serve immediately.

Twice-Baked Sweet Potatoes with Ricotta Cheese

Twice-Baked Sweet Potatoes with Ricotta Cheese

3 medium sweet potatoes
1 tsp olive oil
2 shallots, finely chopped
1/2 c ricotta cheese
salt and pepper
1/4 tsp ground ginger
1 tbsp brown sugar
1/4 c grated parmesan cheese
1/2 tsp dried sage

Preheat oven to 400. Pierce potatoes with a fork and bake on a baking sheet until soft, about 1 hour. Let potatoes cool until they can be handled, about 20 minutes.

Meanwhile, heat oil in a small skillet over medium heat. Cook shallots, stirring, until softened and beginning to brown, about 10 minutes.

Reduce oven temperature to 350. Grease a large baking sheet.

Cut potatoes in a half lengthwise and scoop pulp into a bowl, leaving a thin shell. Set shells aside. Mash pulp with a potato masher until smooth. Add ricotta,s alt, pepper, ginger, and sugar, mashing until smooth. Stir in shallots, Parmesan, and sage.

Spoon mixture into potato skins. Put potatoes on prepared baking sheet. Bake until heated through, about 30 minutes.

Roasted Parmesan-Garlic Carrots

Roasted Parmesan-Garlic Carrots

1 1/2 tbsp olive oil
1 tsp garlic salt
2 lbs whole carrots, peeled
1/2 c grated Parmesan cheese, plus additional to taste
black pepper, for sprinkling

Preheat oven to 375. Line a baking sheet with aluminum foil.

Stir together oil and garlic salt in a small bowl, then pour into a large zip-top plastic bag. Add carrots, seal bag, and shake to coast completely. Arrange carrots on prepared baking sheet.

Roast carrots until just tender, about 45 minutes. Sprinkle with Parmesan and continue roasting until cheese is lightly browned, 5 to 10 minutes. Sprinkle pepper and additional Parmesan on top.