Butternut squash, acorn squash and cranberries can make a creative receptacle for whatever stuffing you’d like to use in this faux “crown roast”. It’s a bit of prep, but a fun vegetarian option to the holiday roast! Be sure to read the tips at the end of this post before embarking on this culinary adventure! Thanks to fellow Springdellian Pam H for turning us onto this recipe from Cooking Light!
Got celery? In abundance? This recipe may be for you! It’s light and healthy, it’s flavorful, it’s easy. The original recipe calls for a drizzle of walnut oil which, if you have it in your pantry, by all means use it! It is not a necessity though.
You won’t necessarily win any healthy rewards with this one. The ingredients are butter, eggs, sour cream and potatoes. It is, however, a rich and tasty splurge dish which is great when the potato and egg supply needs to be spent down a bit. It’s also a flexible dish, and you can add sausage or more veggies if you’d like. Delicious on it’s own or spiffed up.
