Roasted Butternut Squash with Sage-Lemon Butter

Servings: 6 (2/3-cup)

Ingredients:

8 cups cubed butternut squash (3/4 inch)

2 tablespoons olive oil

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons butter

2 tablespoons chopped fresh sage

2 teaspoons grated lemon peel

2 medium garlic cloves, minched

1 tablespoon lemon juice

Step-by-step:

1. Heat over to 4500F. Spray large rimmed baking sheet with cooking spray. Toss squash, oil, salt and pepper in large bowl.; arrange in single layer on baking sheet.
2. Bake 25 to 35 minutes or until tender and browned in spots, turning several times
3. Meanwhile, melt butter in large skillet over medium heat. Cook sage, lemon peel and garlic 2 minutes or until fragrant, stirring constantly. Stir in lemon juice; remove from heat. Add squash;  toss to coat

Cornbread Stuffing with Bacon

Ingredients:

2 tablespoons butter

4 slices applewood-smoked bacon chopped

1 1/2 cups chopped celery

3/4 cup chopped onion

8 cups cubed cornbread (1 inch)

1 tablespoon dried sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup half-and-half

1 egg

Step-by-Step

1. Heat oven to 3500F. Spray 11 x 7 inch glass or ceramic baking dish with cooking spray. Melt butter in large skillet over medium heat. Cook bacon, celery and onion 12 to 15 minutes or until bacon is browned and vegetables are softened, stirring occasionally.
2. Meanwhile, combine cornbread, sage, salt and pepper in large bowl; gently toss with bacon mixture. Whisk half-and-half and egg in small bowl; pour over cornbread mixture. Stir gently to combine; spoon into baking dish. (Stuffing can be made 8 hours ahead. Cover and refrigerate. Add 5 to 10 minute to baking time, if necessary.)
3. Bake 30 to 40 minutes or until lightly browned and hot.

* I don't usually have half-and-half so I use heavy cream and milk.
** If the mixture looks too dry you can add a little chicken broth or more milk