BUTTERNUT SQUASH PINEAPPLE BAKE 3 c. mashed, cooked butternut squash, drained 1/2 c. brown sugar 1/4 c. butter, melted 8 oz. can crushed pineapple, with juice 1 tsp. ground cinnamon 1 tsp. vanilla extract 1/8 tsp. ground nutmeg 1/3 c. chopped walnuts or pecans 1/3 c. golden raiins Preheat oven to 325°. Butter a 2-quart casserole dish and set aside. Stir together butternut squash, sugar, melted butter, pineapple, raisins, cinnamon, vanilla, and nutmeg. Mix well and pour into casserole dish. Sprinkle with chopped nuts and bake for 40-45 minutes. Serves 4-6 BUTTERNUT SQUASH PIE 1 unbaked pie crust 3/4 cup sugar 1 1/2 teaspoon pumpkin pie spice 1/2 t. ginger 1/2 teaspoon salt 15 oz. cooked squash (strained) 1 1/2 cups evaporated milk 2 eggs, beaten 1/4 c coconut if desired Heat oven to 425°F. Place crust in 9-inch pie pan. Combine remaining ingredients. Pour into pan. Bake 15 minutes; reduce oven temperature to 350°F. Bake 40 - 50 minutes longer. Store in refrigerator. There are always butternut squash french fries and you sprinklr them with a little salt and then toll in cinnamon suar. Here is a link to a site that has other recipes, some similar to the ones I was raised on. Linda Here is a link that might be useful: good recipes

These are some recipes that I have collected over the years. I don't know where I found them, but if they have already been posted, I'm sorry. I've tried some of them, but not all of them. Warm Quinoa, Spinach, and Shiitake Salad Serves 4 1/2 cup red-wine vinegar (or white-wine vinegar, Champaign vinegar, white balsamic vinegar your choice) 2/3 cup olive oil (extra virgin olive oil) Salt & Pepper to taste (Kosher or sea salt and freshly ground pepper, can use white pepper) 2 pounds fresh shiitake mushrooms, stems removed and caps halved (or your favorite mushroom) 1 1/2 cups quinoa (I would used the boxes kind and follow directions on box.) 1 pound baby spinach (or any greens that you like including young dandelions) 1 1/2 cups crumbled feta cheese, about 8 ounces (or any cheese that you like. I think that stilton cheese would be very good or blue cheese.) *Nuts (You choice, pinions, almonds, pecans, peanuts, etc. If you are using salted nuts, you might want to reduce the salt you put in.) *Hot sauce to taste Heat broiler; set rack 4" from heat. For dressing, in small bowl, whisk together vinegar, oil, 1 teaspoon salt and 1/2 teaspoon pepper. On a broiler pan toss mushrooms with half of the dressing reserving the rest. Broil, tossing occasionally until most of the liquid has evaporated and mushrooms are tender, 20 to 25 minutes. In a small saucepan combine the quinoa, 3 cups water and 1 1/2 teaspoons salt. Bring to boil, reduce to medium heat. Cover and simmer until liquid has been absorbed, 15 to 20 minutes. OR JUST FOLLOW THE DIRECTIONS ON THE PACKAGE OF QUINOA THAT YOU ARE USING. Place spinach in large bowl, add hot mushrooms, quinoa and reserved dressing, and nuts and hot sauce. Toss to combine, spinach will wilt. Top with crumbled cheese and serve immediately. *Optional TOASTED ALMOND AND QUINOA SALAD Serves 4 1 tablespoon lemon juice 1 tablespoon olive oil 2 tablespoons chopped fresh tarragon 1/4 cup chopped fresh parsley 2 oranges, peeled 1/4 cup toasted, slivered almonds 21/2 cups cooked quinoa, at room temperature Salt and pepper, to tast Whisk lemon juice, oil, tarragon and parsley in a large serving bowl. Section oranges and cut each section into thirds. Stir oranges into the bowl. Add remaining ingredients and mix well. Add salt and pepper to taste. Serve chilled or at room temperature. TOASTED ALMOND AND CITRUS QUINOA Serves 4 People who aren't crazy about the texture of whole grains may delight in quinoa. Its tiny round grains have a slight toothsomeness that my teenage daughter describes as "vegetable caviar." Quinoa has a bland but pleasant flavor that is enhanced by the addition of flavorful broth or other ingredients. One half-cup serving contains 3.5 g of fiber. 1 cup uncooked quinoa 1 1/2 cups cold, fresh water, broth, or stock 1/4 teaspoon salt (if unsalted broth is used) 2 tablespoons lemon juice 1 tablespoon cold-pressed olive oil 1/2 teaspoon organic lemon zest 1 teaspoon organic orange zest 3/4 cup parsley, chopped 3 chopped scallions, including green tops 1/4 cup toasted, slivered almonds with skin Rinse the quinoa in cold water until it is no longer sudsy. Drain well through a strainer. (Depending on whether you buy your quinoa packaged or in bulk, it may have been pre-rinsed, but it's best to rinse anyway, because unless the bitter saponin that coats the grain has been thoroughly removed, your recipe will be ruined.) In a 1-quart pan, bring the water to a boil. Stir in the quinoa and salt. Reduce the heat to low/medium; cover and cook for 15 minutes. Remove the lid and quickly boil off any remaining liquid. Scrape the grain into a serving dish. In a small bowl, whisk together the lemon juice, oil, and zests and stir in the remaining ingredients. Add the mixture to the cooled quinoa, stir, and serve chilled or at room temperature. QUINOA, GARLIC, AND RED PEPPERS Serves 6 Quinoa (pronounced "keen-wa") is an ancient protein-rich grain from the Andes. Try this recipe when you need to make a quick meal, or serve it as an accompaniment to any main dish. 11/2 cups water 2 tablespoons Marmite, Vegemite, or beef or vegetable bouillon 1 cup quinoa 1 tablespoon fresh or 1 teaspoon dried rosemary 3 cloves garlic Heat the water and the Marmite, Vegemite, or bouillon in a heavy pot. Meanwhile, put the quinoa into a fine strainer and rinse until the water is clear and free of suds. Puree the rosemary and garlic in a coffee grinder, or press the garlic and crush the rosemary. Add the quinoa, garlic, and rosemary to the bouillon and simmer for about 20 minutes or until the liquid has evaporated. Top with Garlic-Marinated Roasted Red Peppers (see recipe below). GARLIC-MARINATED ROASTED RED PEPPERS Create a colorful cuisine by garnishing a variety of foods with this treat, which is rich in antioxidants. It needs to marinate for at least two hours, so plan ahead. 1 sweet red bell pepper 1 clove garlic, pressed 1 tablespoon cold-pressed olive oil Put the red pepper directly on your gas or electric stove burner on high heat. Using tongs, turn the pepper as it chars. When most of the skin is black and blistered, place the pepper into a paper bag for 5 minutes to "sweat" the skin off. Scrape off what skin you can and wipe off the remainder. You won't be able to rid the pepper completely of its skin, so don't be tempted to rinse it. Cut the pepper open and drain any juice into a bowl. (The fresher the pepper, the more juice.) Remove the seeds and ribs. Cut the pepper into quarters, lengthwise. Stack the quarters and cut them into matchstick-sized pieces. Put the pepper, pressed garlic, and olive oil into the bowl with the pepper juice and marinate in the refrigerator for at least 2 hours (or up to several days), turning occasionally.

I used this recipe from Smitten Kitchen for inspiration, making do with what I had on hand, and using up and abundance of cherry tomatoes. I used regular feta, roughly chunked and just combined everything in the ingredient list and baked at 400 for about 25 minutes. Served with crostini, although I have made the crackers she mentions and they are great - but I was too lazy tonight. DH asked "why haven't you ever made this before?" so I think he liked it. Baked Feta with Tomatoes and Olives Adapted, barely, from The Sprouted Kitchen Cookbook I don't think anyone would mind if you use more than the suggested amount of tomatoes. Feta is so salty and tomatoes are so delicious and sweet right now, the more the merrier. Now, I don't have a grill but I am sharing the grilling instructions here because most of you do, but with the caveat that I haven't tested this on a grill. My only concern would be leakage. I don't think any harm would come from doubling up on the foil. If you'd like to make this with haloumi (you can buy it here or here or here, btw, and probably a cheese or good grocery store closer to you), I like to cut my block of haloumi into about 1/3- to 1/2-inch slices. I brush the grill with oil and place it gently, directly on the grates, cooking it until it's blistered on one side, then flipping it and doing the other. Lay the grilled slices out on a plate and toss it with a chopped salad made from the non-feta ingredients below, plus a splash of red wine vinegar. I usually skip the garlic (just personal taste) and would only use a tablespoon or so of minced red onion, since the salad will be raw, but otherwise think you'll love it as much as we do. 1 cup cherry tomatoes, halved 1/3 cup chopped, pitted Kalmata olives 1 clove garlic, minced 1/4 cup thinly sliced red onion (oops, I forgot this) 2 tablespoons finely-chopped fresh flat-leaf parsley, divided 1 teaspoon dried oregano 1 teaspoon olive oil Freshly ground black pepper 1 8- to 10-ounce block feta Crackers, flatbread*, pita chips, or crostini, for dipping In a bowl, mix the tomatoes, olives, onion, garlic, 1 tablespoon of the parsley, oregano, olive oil and a few grinds of pepper. On a grill: Heat your grill to medium-high. Set the feta block in the middle of a piece of foil. Pile the tomato mixture on top of the feta. Fold up the edges of the foil so that it will hold in any liquid as it cooks. Place the packet straight on a grill for 15 minutes to warm it through. Remove from grill and transfer to plate or serving dish. In the oven: Heat oven to 400�F. Check to see that your dish is oven-proof. (I didn�t!) Place the block of feta in the middle of your dish. Pile the tomato mixture on top of the feta. Bake for 15 minutes. Both methods: The feta will not melt, just warm and soften. Serve with crackers; eat immediately. As it cools, the feta will firm up again. We found that the dish could be returned to the oven to soften it again. We did this with leftovers, too.

Quinoa goes a long way, I bought mine at a Bulk Barn where you get as much as you want, we found it cheaper than costco in the long run. To keep it we put it in the freezer in an airtight container. I looked at regular grocery stores and found they keep it in the area of Ethnic and specialty foods but now have it packaged in the "natural or organic" section too. Different prices in each with the package weight the same grrrrr!!!! Even if Costco was cheaper I don't think I would want that size package unless I went halves or better with other people, I am sure I would get sick of it before using it all so it would be a waste of money in the long run.