2 1/2 pounds butternut squash, peeled and cut into 1-inch pieces
3 sage leaves
Preheat oven to 400°F with rack in middle.
Toss squash with cream, sage, 1 teaspoon salt, and 1/4 teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.
Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).My notes: I've never cooked with butternut squash, but I picked a big one up for $1.50. It was really tough to cut into! Make sure you are prepared to put some muscle into that :) With the size of my squash, I ended up using a 13x9-inch pan, but followed these very instructions and it was SO delicious!!!
(Yep, named that myself! Hah. Adapted from a lil' crock-pot book we have)
1 tbsp. vegetable oil
4 cloves garlic, chopped
2-1/2 lbs. boneless chuck roast
1- 14.5 oz. can diced fire-roasted tomatoes
1/2 cup chicken broth
2 oz. dark chocolate, chopped
2 tbsp. chipotle peppers in adobo sauce, chopped
1 tsp. salt
Heat 1 tbsp. oil over medium-high heat in a large skillet. Add onions and garlic. Cook for 2-3 minutes, until softened. Set aside.
Heat remaining oil in same skillet. Add chuck roast and brown on all sides, about 5-7 minutes. Place roast in your crock-pot.
Combine tomatoes with juice, broth, chocolate, chipotle peppers and salt. Puree mixture in blender until smooth. Pour puree over roast in slow cooker.
Cover; cook on LOW for 7-8 hours or on HIGH for 3-4 hours.