The Recipes for Resident Luncheon on Oct 24, 2014. PENNE PASTA & ROASTED BUTTERNUT SQUASH. Cut 2 pounds of butternut squash* into ¾” cubes, slice one onion into ½” pieces, arrange on a lightly oiled baking sheet in a single layer, then drizzle with olive oil, season with salt & pepper. Bake at 425 for 40 minutes. Cook 1 pound of penne pasta until tender, drain, reserving the water. In a large bowl put 1 cup goat or farmers cheese with a little of the reserved water to soften the cheese, add the pasta, toss until cheese has melted, adding more water if needed. Add squash and onion, 1 cup coarsely chopped walnuts (optional), 1 cup chopped fresh basil leaves. Season with salt & pepper, garnish with 1/3 cup grated parmesan cheese. *To peel and cube squash, put in microwave oven for 2 to 3 minutes, peel with veg grater or a knife, cut into cubes. (original recipe by Giada DeLaurentiis) ONE-BOWL APPLE CAKE. Preheat oven to 350. In a large bowl, mix 2 eggs, 1-3/4 cups sugar, 2 tsp cinnamon, ½ cup oil. Peel and slice 6 apples (Fuji or Gala or Honey Crisp). Add to sugar mixture. Mix 2 cups flour and 2 tsp baking powder and add to the bowl. Mix well with a fork until all flour is absorbed. Pour into greased 9x13” or two 9” round pans and bake for 55 minutes. Enjoy!
Posted on: Mon, 27 Oct 2014 20:19:13 +0000
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