Maple-Glazed Squash and Apples Maple-Cranberry Sauce Frozen Pumpkin Pie  **updated** Cornbread-Sausage Stuffing Cranberry Relish Steamed Cranberry Pudding

Maple-Glazed Squash and Apples

2 1/2 – 2 3/4 lb. butternut squash (2 medium)
2 1/4 lb. Granny Smith apples
3/4 cup dried currants
freshly grated nutmeg
3/4 cup pure maple syrup
1/4 cup butter
1 1/2 Tbsp. fresh lemon juice

Peel squash. Quarter lengthwise, remove seeds and cut crosswise into 14-inch thick slices (should have about 6 cups). Cook squash in a large pot of boiling salted water until almost tender, about 3 minutes. Drain well. Peel apples. Quarter apples, remove seeds and cut crosswise into 1/4-inch slices. Combine squash, apples and currants in a greased 9x13" glass baking dish. Season generously with nutmeg, salt and pepper. Combine maple syrup, butter and lemon juice in a small saucepan. Whisk over low heat until butter melts. Pour syrup over squash mixture and toss to coat. Bake at 350^o F until squash and apples are very tender, about 1 hour, stirring occasionally. Can be made the day ahead. Cover with foil and chill. Re-warm, covered for about 30 minutes at 350^o F.

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Maple-Cranberry Sauce

1/2 cup brown sugar
1 cup pure maple syrup
12 oz. cranberries
1/4 tsp. maple extract

Combine brown sugar and syrup in saucepan. Bring to a boil. Add cranberries and cook until berries pop – about 10 minutes. Remove from heat and stir in extract. Chill.

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Frozen Pumpkin Pie - updated

1 – 9" graham cracker pie shell
1 cup  pumpkin
1/2 cup brown sugar
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1 qt. vanilla ice cream, softened

Combine sugar and spices. Fold in ice cream. Spoon into crust. Freeze. Serve pie topped with a little whipped cream, a few crushed pecans and a drizzle of maple syrup.

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Cornbread-Sausage Stuffing

1 lb. pork sausage
3 stalks celery, chopped
onion, chopped
red pepper, cut into 1/2" pieces
green pepper, cut into 1/2" pieces
1 - 14 oz. can chicken broth
16 oz. cornbread stuffing mix
1 cup fresh parsley, finely chopped

Brown pork sausage in skillet. Remove sausage, reserving 2 Tablespoons drippings. Add onion and celery to sausage drippings. Cook and stir until vegetables are tender. Add red and green peppers and cook two minutes more. In a large bowl, combine stuffing mix, vegetables, sausage, chicken broth and parsley. Toss to mix. Put mixture in a greased 9x13" baking dish. Cover with foil and bake 40 minutes at 350^o F.

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Cranberry Relish

called in by Jill in Rhinelander

2 cups fresh cranberries
onion
1/2 cup sugar
3/4 cup sour cream
2 Tbsp. horseradish

Grind cranberries and onion. Mix in sugar, sour cream and horseradish. Chill.

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Steamed Cranberry Pudding

Called in by Kay in Amery

1 1/2 cups flour
1/2 tsp. salt
1/2 tsp. soda
1/2 cup molasses
1/2 cup hot water
2 cups cranberries, chopped

Mix all ingredients. Pour into a greased double boiler. Cook 3 hours over boiling water. Serve warm with butter sauce.

Butter Sauce

1/2 cup butter
1/2 cup whipping cream
1/2 cup brown sugar
1 tsp. vanilla

Combine all ingredients. Bring to a boil and simmer three minutes.

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