3. Layer three noodles in the bottom of the baking dish. Top with a third of the cottage cheese mixture, a third of the vegetable mixture and a third of the Monterey jack. Continue to layer, ending with a third of the Monterey jack sprinkled on top. Pre- heat the oven to 375° F.
4. Bake, uncovered, for 30 minutes or until bubbling. Let stand 10 minutes before serving.
Butternut Squash Ravioli with Fresh Sage This vegetarian dish features the vibrant fl avors and colors of autumn.
Serves 4
Note: If butternut squash ravi- oli is not available, pair cheese ravioli with 2 cups of cooked but- ternut squash cubes and toss with the browned butter and sage.
4 tbsp unsalted butter 12 to 15 fresh sage leaves 1 (14- to 16-ounce) package of fresh or frozen butternut squash ravioli
¼ cup freshly grated Parmesan cheese
1. Melt butter in a large skillet over medium heat for about 4 minutes. When butter starts to have a nutty aroma and is light brown, add sage leaves and fry for 1 minute. Remove from heat.
2. Bring a large pot of water to the boil. Add ravioli and cook until they float to the top. Remove ravioli with a slotted spoon and toss gently in browned butter and
sage sauce. Transfer to a large serving bowl and sprin- kle with cheese.
Acorn Squash Compotes These stuffed acorn squash will steal the spotlight.
Serves 8
2 cups thinly sliced onion 2 tbsp olive oil
1 (15.5-ounce) can chick peas, drained 3 cups red kidney beans, rinsed and drained 2 Granny Smith apples, peeled, cored and chopped 1 cup dried cranberries 1 cup snipped dried apricots ½ cup Port, brandy, or dry white or red wine ¼ cup honey 1 tbsp fresh thyme leaves Natural salt and freshly ground pepper to taste 8 small acorn squashes, cut in half and seeded Fresh thyme sprigs for garnish
1. Heat oil in large skillet that won’t stick over medium-high heat. Add onions and sauté until medium brown, about 10 minutes. Stir in chick peas, kidney beans, apples, dried fruits, Port and honey, and bring to a simmer. Remove from heat. Season with thyme leaves, salt and pepper. (Cooks have the option to make the fi lling up to this point ahead of time. Covered and refrigerated, it will keep for up to three days.)
2. Preheat oven to 350° F.
3. Pack squashes with fi lling, place on baking tray and bake uncovered for 25 minutes. Cover with lids and bake 20 to 30 minutes more, until squashes are tender. Garnish with thyme and serve.
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