Not Your Mother's Casserole - recipes - Abstract

Vegetarian Times, Feb, 1999 by Kathy Farrell-Kingsley

Preheat oven to 400 [degrees] F.

Bring large pot of water to a boil. When water boils, lightly salt water, then rutabaga, carrots and sweet potato slices and boil 5 minutes. Drain, reserving about 1/2 cup of cooking liquid.

In Dutch oven, heat oil over medium heat. Add onion, garlic, ginger and turmeric and cook, stirring often, 3 to 4 minutes. Add coriander and cumin seeds to mixture, then add drained sweet potatoes, rutabagas and carrots. Toss gently over heat 5 minutes. Pour 1/2 cup of reserved cooking liquid over vegetables, and squeeze lemon juice over top.

Cover and bake 1 hour. Remove cover. Scatter sunflower seeds over top and bake 10 minutes more. Serve warm.

Per serving: 186 cal.; 4g prot.; 11g total fat (1g sat. fat); 20g carb.; 0 chol.; 25mg sod.; 4g fiber

Butternut Squash and Apple Gratin

6 SERVINGS DAIRY-FREE

This gratin is a simple creation based on just three main ingredients: winter squash, apple and onion. The vegetables cook until they are meltingly tender and the top forms a lush, golden-Drown crust.

1 large butternut squash (about 3 lbs.),
  peeled and sliced 1/3-inch thick
1/4 cup whole wheat flour
1 cup chopped apple
1 cup apple juice
1/4 cup olive oil
2 medium onions, thinly sliced (3 cups)
1/4 cup whole wheat bread crumbs
2 tsp. sesame seeds (optional)

Preheat oven to 350 [degrees] F. Lightly dust squash slices with flour.

In small pan, combine apple and apple juice and simmer over medium heat for 5 minutes.

In large skillet, heat oil over medium heat. Cook squash in batches, 2 to 3 minutes on each side, adding more oil if necessary. Transfer squash to paper-towel-lined plate. Add onion slices to pan and cook, stirring occasionally, until tender, about 10 minutes, using extra oil if necessary.

Arrange a layer of squash slices in an 8-inch square or 1 1/2 quart baking dish. Top with three-quarters of onion slices and pour over half of apple mixture. Top with remaining squash and onion, then pour over remaining apple mixture. Sprinkle with bread crumbs and sesame seeds if using.

Bake until tender, about 1 hour. If top browns before vegetables are done, lower temperature to 325 [degrees]F and cover with aluminum foil. Serve warm.

Per serving: 267 cal.; 46 prot.; 106 total fat (16 sat. fat); 48g carb.; 0 chol.; 49mg sod.; 9g fiber

Kathy Farrell-Kingsley is food editor of Vegetarian Times.