Give it an "A." Just one cup of butternut squash boasts close to three times the recommended daily allowance of vitamin A*. It's also high in vitamin C and a good source of fi ber, magnesium, and potassium. Need a kid-pleasing recipe? Try this sweet and savory side dish.
Serves: 6
Total Time: about 1 hour

What you'll need

• 1 tablespoon vegetable oil
• 1 butternut squash (about 2 pounds), peeled and cut into ¾-inch cubes
• 3 medium apples, peeled, cored, and cut into small cubes
• ¼ cup brown sugar
• 1 tablespoon flour
• ½ teaspoon cinnamon
• 2 tablespoons butter, melted

How to make it

1. Heat the oven to 350°. Lightly oil a large baking pan, then combine the butternut squash and apples in the pan.
2. In a small bowl, stir together the sugar, flour, and cinnamon. Sprinkle the mixture over the squash and apples, pour the melted butter on top, and cover the dish.
3. Bake until the ingredients are fork-tender, about 45 minutes.

Nutritional Information
Per serving (about 1 cup): Calories 176 ● Total Fat 4 g (6% DV) ● Saturated Fat 2 g (12% DV) ● Cholesterol 10 mg (3% DV) ● Sodium 40 mg (2% DV) ● Total Carbohydrate 37 g (12% DV) ● Fiber 5 g (21% DV) ● Sugars 19 g ● Protein 2 g (4% DV) ● Vitamin A 15,255 IU (325 % DV) ● Vitamin C 36 mg (60% DV)
More link:
https://tonghop.ksvadl.com/

Prep Time 15min Cook Time 20-25min
This is delicious with lentil soup or chili, and quite sweet - cut the sugar a bit if it feels wrong to serve something vaguely cakelike with dinner.

What you'll need

• 1 1/4 cups cornmeal
• 3/4 cup flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt (or half as much table salt)
• 2 eggs
• 2/3 cup milk
• 2/3 cup buttermilk
• 3 tablespoons butter, melted, then cooled slightly

Notes:
Yields 8 to 12 pieces

How to make it

1. Heat oven to 425 and either grease a 9-by-9-inch cake pan or put an equivalent-sized greased cast-iron skillet into the oven to heat. Whisk together dry ingredients in one bowl and wet ingredients in another.
2. Add the dry to the wet and stir just until moistened. Scrape batter into the pan and tilt it around a bit to level. Bake until bread is golden and not at all jiggly, or until a toothpick inserted in the center comes out clean, 20 to 25 minutes.

These twice-baked cookies have a crunchy texture and are just right for dipping in milk, hot cocoa or coffee, or serving with ice cream or that everyday Italian dessert: a bowl of fresh fruit.

What you'll need

• 3/4 cup chopped almonds
  1/2 cup unsalted butter, softened
  3/4 cup sugar
  3 eggs
  1 tbsp. vanilla extract
  3 oz. semisweet chocolate, melted and cooled
  1/3 cup cocoa
  1 1/2 tsp. baking powder
  1/4 tsp. salt
  2 cups all-purpose flour

How to make it

1. In an oven preheated to 325 degrees, toast the almonds until light brown and fragrant, shaking the pan occasionally (watch closely, the nuts can turn dark quickly). Let the almonds cool. Meanwhile, cream the butter and sugar until fluffy. Beat in the eggs, vanilla extract and melted chocolate. Mix in the cocoa, baking powder, salt, flour and almonds (the dough will be very soft). Split the dough in half and shape it into 14-by-3-by-1/2-inch logs. Place each log onto a baking sheet covered with parchment or waxed paper and cover loosely with plastic wrap. Freeze for 1 1/2 to 2 1/2 hours. Remove the plastic wrap and bake in an oven preheated to 325 degrees for 30 to 35 minutes.
2. Remove the logs and cool for 5 minutes. With a serrated knife and a firm stroke (to minimize the crumbling), slice each log on the diagonal into 1/2-inch pieces. Lay the biscotti cut-side down on the baking sheet and bake for another 6 to 8 minutes. Flip to the other side and bake for an additional 6 to 8 minutes, or until the cookies turn a light chocolate brown, but not too dark. Cool completely on a wire rack, then store in an airtight container. Makes about 3 dozen biscotti.