Broccoli gratin with horseradish and pecans

Makes 12 servings

3 bags (10-oz each) frozen broccoli flowerets
3/4 cup roasted red pepper strips
3/4 cup pecan halves
1/2 tsp. each salt and black pepper
6 Tbs. butter, divided
1/3 cup mayonnaise
3 Tbs. prepared horseradish sauce
1/3 cup dry coarse breadcrumbs
3 Tbs. grated Parmesan
Fresh lemon juice to sprinkle

Directions

  1. Heat oven to 350°F.
  2. Lightly oil two 8-inch square baking dishes or one 13 x 9 x 2-inch baking dish.
  3. Thaw broccoli in skillet over medium heat. Drain well. Transfer to bowl and add red pepper and pecans. Sprinkle with salt and pepper.
  4. In same skillet, melt 2 tablespoons butter. Whisk in mayonnaise and horseradish sauce and cook over low, stirring, to make a smooth sauce. Pour sauce over broccoli, peppers, and pecans and stir gently to coat.
  5. Spread mixture in prepared baking dish(es); sprinkle with breadcrumbs and cheese. Dot with remaining tablespoon butter and bake on top rack in oven for 20 to 25 minutes until golden.
  6. Serve warm. 

Recipe and photo adapted from the Georgia Pecan Commission as featured on the National Pecan Shellers Association

Maple-roasted butternut squash

Serves 12

2 large butternut squash
2 head garlic, separated but not peeled
4 Tbs. good olive oil
5 Tbs. pure maple syrup
2 tsp. kosher salt
1 Tbs. freshly ground black pepper
4 ounces thinly sliced pancetta, chopped
About 32 whole fresh sage leaves
French bread, for serving

  1. Preheat the oven to 400 degrees.
  2. Peel and remove seeds from the butternut squash and cut into 1/2-inch to 1-inch cubes.
  3. Place the squash and the whole unpeeled garlic cloves on a sheet pan in one layer. Toss with the olive oil, maple syrup, salt and pepper and bake for 20 to 30 minutes, until the squash begins to brown, turning once during baking.
  4. Sprinkle the pancetta and the sage leaves evenly over the butternut squash and continue to bake for another 20 to 30 minutes, until the squash and garlic are tender and caramelized.
  5. Season to taste and serve hot with French bread for guests to spread with the roasted garlic.

Recipe adapted from barefoot contessa as featured on NYDailyNews.com