MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Scalloped Butternut Squash
Categories: Five, Squash, Vegetab les, Cheese, Dairy
Yield: 6 servings

3 lb Butternut squash; peeled
1 Shallot; fine chopped
16 oz Shredded Gruyere or Ementhal
- cheese
2 c Heavy whipping cream
1 1/2 ts Salt
1 ts Pepper

Set oven to 375oF/190oC.

Cut squash widthwise into 1/4" slices. Arrange half the
slices in a single layer in a greased 13" X 9" x 2"
baking dish, overlapping as needed. Sprinkle with
shallot and 1 cup cheese. Top with remaining squash
slices and 1 cup cheese. In a small bowl, combine cream,
salt and pepper; slowly pour into baking dish near edge
of pan.

Bake, covered, 25 minutes. Uncover and bake until squash
is tender, 15-20 minutes longer.

Dee James, Oklahoma City, Oklahoma

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Sausage-Mushroom Rigatoni
Categories: Pasta, Pork, Mushrooms, Dairy
Yield: 6 servings

16 oz Box rigatoni
1 lb Italian sausage
2 ts Butter
1 lb Sliced fresh mushrooms
2 cl Garlic; minced
1/2 ts Salt
1/4 ts Pepper
2 c Heavy whipping cream
Minced fresh parsley; opt

Cook rigatoni according to package directions.

Meanwhile, in a large skillet, cook sausage over medium
heat 4-6 minutes or until no longer pink, breaking into
crumbles; drain and remove sausage from pan.

In same skillet, heat butter over medium heat. Add
mushrooms, garlic, salt and pepper; cook, covered, 4
minutes, stirring occasionally. Uncover; cook and stir
2-3 minutes or until mushrooms are tender and liquid is
evaporated.

Stir in cream; bring to a boil. Reduce heat; cook,
uncovered, 8-10 minutes or until slightly thickened.
Return sausage to skillet; heat through. Drain pasta;
serve with sauce. If desired, sprinkle with parsley.

Barbara Roozrokh, Brookfield, Wisconsin

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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