Enjoy some delicious recipes!

Program #852

Marie Hegler

Candied Pecans, Dried Cranberries, and Feta Salad

1 (6-ounce) bag baby spinach
1/2 cup shredded carrots
1/2 cup candied pecans
1/2 cup sweetened dried cranberries
1/3 cup crumbled feta cheese
1/2 cup bottled rasberry-walnut salad dressing

Combine first 5 ingredients in a large serving bowl.
Drizzle dressing over spinach mixture; toss well.
Serve immediately.
Yield: 4-6 servings

Roasted Butternut Squash, Bacon, and Pasta Bake

3 cups (1-inch) cubed peeled butternut squash (about 1 medium)
1 onion, thickly sliced
2 cloves garlic, minced
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh rosemary
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 pound hickory-smoked bacon slices (raw)
8 ounces uncooked Cavatappi (corkscrew-shaped pasta)
2 tablespoons cup all-purpose flour
1 1/2 cups 2% reduced-fat milk
1 cup grated fresh Parmesan cheese, divided
1/2 cup smoked Gouda cheese
Cooking spray

1. Preheat oven to 425.
2. Place squash on a foil-lined baking sheet.
Add onion, garlic, olive oil, rosemary, 1/2 teaspoon salt, and pepper, tossing to mix.
Bake at 425 for 45 minutes or until tender and lightly browned.
Increase oven temperature to 450.
3. Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp. Set aside.
4. Cook pasta according to the package directions, omitting salt and fat. Drain well. Set aside.
5. Combine flour and 1/4 teaspoon salt in a saucepan over medium-high heat.
Gradually add milk, stirring constantly with a whisk; bring to a boil.
Cook 1 minute or until slightly thick, stirring constantly.
Add Gouda and 1/3 cup Parmesan cheese, stirring until cheese melts.
Add pasta to cheese mixture, tossing well to combine.
6. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture.
Sprinkle evenly with remaining Parmesan.
Bake at 450 for 10 minutes or until cheese melts and begins to brown.
Yield: 6 servings

Clemson Cooperative Extension
Marie Hegler
Area Food Safety & Nutrition Agent
facebook.com/FNHClemson
carol@clemson.edu

John Adams, 2nd President of the USA

The preservation of liberty depends upon the intellectual and moral character of the people. As long as knowledge and virtue are diffused generally among the body of a nation, it is impossible they should be enslaved.
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