It's me David posting for the lovely Mrs Jeri...
|Cheesy Spinach Shell, Maple Butternut Squash, Gardein Fillet, Field House Apple Sausage with Imagine Wild Mushroom Gravy... can you say yummo-licious?! Yah, it was that good. DT|
Put on some upbeat Christmas music while you cook and remember to enjoy the process. It’s simple, saves time for enjoying meal time and each other. The Butternut Squash and Pastry Shells can bake in oven together to save even more time! Separate pans please ;-)
Cheesy Spinach in Pastry Shells
Pepperidge Farm Pastry Shells
Bake shells according to package directions. Prepare the cheesy spinach mixture while they bake.
Cheesy spinach filling
2 handfuls of spinach
1/2 bag of Daiya Cheddar Cheese
red beans (already cooked)
approximately 1/4 cup of unflavored rice milk
Pour cheese, beans, and some of rice milk into a small saucepan. Heat on low stirring frequently to prevent sticking and burning. As cheese mixture combines and melts, you can add more milk if consistency is took thick. When completely combined turn off heat and fold in spinach. Should take about 5 minutes or so.
After shells cool according to package directions, pop the top open, gently spoon in cheesy filling until it oozes over. Replace top and serve.
Butternut Squash in Maple Syrup
1 Medium Butternut Squash (1/2 inch semi-circles)
Preheat oven to 350 degrees.
Cut butternut squash in 1/2 length wise. Clean out seeds with a spoon. Be sure to clean out the stringy pieces well. Cut into 1/2 inch semi-circles. In a baking pan, place pieces in single layer. Drizzle well with maple syrup. Bake for 25-30 minutes or until tender. Plate and drizzle warm syrup from pan.