Holiday Recipes

I make this recipe every year and I love it!! I'm not a big fan of squash - especially when it's pureed - but I really like this because of the carmelized yumminess!<br><br><b><span style="text-decoration:underline;">Carmelized Butternut Squash</span></b><br><br><br>
2 medium butternut squash<br>
6 tablespoons unsalted butter, melted<br>
1/4 c light brown sugar<br>
1 1/2 teaspoons kosher salt<br>
1/2 teaspoon black pepper<br><br>
preheat oven to 400deg<br><br>
Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2 inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45-55min until the squash is tender and the glaze begins to caramlelize. While roasting, turn the squash a few times with a spatula to be sure it browns evenly. Taste for seasonings and serve hot.<br><br>
(From the Barefoot Contessa)

Another one of my holiday must-makes.<br><br><b><span style="text-decoration:underline;">Spinach Gratin</span></b><br><br>
(from Barefoot Contessa)<br><br>
4 T (1/2 stick) unsalted butter<br>
4 C chopped yellow onions (2 large)<br>
1/4 C flour<br>
1/4 t grated nutmeg<br>
1 C heavy cream<br>
2 C milk<br>
3 lbs frozen chopped spinach, defrosted ((5) 10oz packages)<br>
1 C freshly grated Parmesan cheese<br>
1 T kosher salt<br>
1/2 t black pepper<br>
1/2 C grated Gruyere cheese<br><br>
Preheat over to 425deg<br><br>
Melt the butter in a heavy bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15min. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2C of the Parmesan cheese and mix well. Season to taste with salt and pepper.<br><br>
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 C Parmesan cheese and the Gruyere cheese on top. Bake for 20min until hot and bubbly. serve hot.