Category Archives: veg

20 oz frozen carrots (or fresh carrots cooked longer!)
½ c sugar
1 ½ T flour
1 t baking powder
1 t vanilla
2 eggs
3 T butter

Boil carrots about 30 minutes, until very tender, drain. Heat oven to 350 degrees
Puree carrots with remaining ingredients. Bake in 1 ½ quart soufflé dish (or casserole dish)
For 45 minutes uncovered. Serve immediately.

2 acorn squash, cut into wedges
2 – 3 Tablespoons Olive oil
1 stick butter
1/2 cup brown sugar
Salt
2 Tablespoons minced rosemary

Place wedges in a baking dish and drizzle with olive oil, sprinkle lightly with salt, then roast in a 350 degree oven for 20 minutes. Combine butter, brown sugar, salt, and rosemary in a bowl and mix into a paste. Remove squash from oven and smear paste all over squash. Return to oven for 30 minutes, until brown and caramelized. Halfway through roasting, brush sauce over the top. Serve in the baking dish, drizzling more sauce at the end.