Roasted Acorn Squash and Brussel Sprouts
1 medium acorn squash
1 pound fresh Brussels sprouts
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1-3/4 cups pecan halves
1/4 cup maple syrup
3 tablespoons butter
Preheat oven to 375°. Cut squash lengthwise into quarters; remove and discard seeds. Cut each quarter crosswise into 1/2-in. slices; discard ends. Trim and halve Brussels sprouts.
Place squash and Brussels sprouts in a large bowl. Drizzle with oil; sprinkle with salt and pepper, and toss to coat. Transfer to 2 foil-lined 15x10x1-in. baking pans. Roast 30-35 minutes or until vegetables are tender, stirring occasionally.
Meanwhile, in a dry large skillet, toast pecans over medium-low heat 6-8 minutes or until lightly browned, stirring frequently. Add syrup and butter; cook and stir until butter is melted.
Sprinkle vegetables with pecan mixture; gently toss to combine.
Nutrition Facts 3/4 cup: 300 calories, 24g fat (5g saturated fat), 11mg cholesterol, 198mg sodium, 23g carbohydrate (11g sugars, 5g fiber), 4g protein.
Parmesan Kale Casserole
1-1/2 cups heavy whipping cream
1/2 cup finely chopped summer sausage
3 garlic cloves, minced
2 packages (16 ounces each) frozen cut kale, thawed and squeezed dry (about 3 cups total)
3/4 cup panko bread crumbs
3/4 cup grated Parmesan cheese
Preheat oven to 350°. In a large skillet, combine cream, sausage, and garlic; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until slightly thickened. Stir in kale. Add bread crumbs and cheese; toss to combine.
Transfer to a greased 8-in. square baking dish. Bake 25-30 minutes or until edges are golden brown.
Nutrition Facts 3/4 cup: 361 calories, 35g fat (17g saturated fat), 85mg cholesterol, 412mg sodium, 17g carbohydrate (4g sugars, 3g fiber), 12g protein.
Hot Collard Green and Artichoke Dip
12 ounces frozen chopped collard greens (about 4 cups), thawed and squeezed dry
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
1 cup sour cream
1 package (6-1/2 ounces) garlic-herb spreadable cheese
1 cup grated Parmesan cheese
10 thick-sliced peppered bacon strips, cooked and crumbled
3/4 cup mayonnaise
1-1/2 cups shredded part-skim mozzarella cheese, divided
Garlic naan flatbreads, warmed and cut into wedges
In a large bowl, mix the first 7 ingredients and 1 cup mozzarella cheese until blended. Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining mozzarella cheese.
Bake, uncovered, at 350° until heated through and cheese is melted 20-25 minutes. Serve with naan.
Nutrition Facts 1/4 cup (calculated without naan): 190 calories, 17g fat (7g saturated fat), 29mg cholesterol, 341mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 6g protein.
Recipes are courtesy of Tasteofhome.com