Butternut Squash Soup 
1 medium (2 1/4 pounds) butternut squash  
1 small onion, sliced  
2 cans (14 1/2 ounces each) chicken broth, divided  
2 tablespoons butter or margarine, cut into pieces  
1/8 teaspoon pepper  
Pinch ground nutmeg  
Unsweetened whipped cream  
1. Cut squash in half and remove seeds. Peel squash and cut into 1/2" cubes. 
2. Heat oven to 425 degrees F. Layer squash and onion in shallow 8" glass casserole. Pour 1 can broth over vegetables, then dot with butter and sprinkle with pepper and nutmeg. Cover with foil and bake until tender, about 40 minutes. Cool slightly. 

3. Puree vegetables and liquid in blender, in batches if necessary, until smooth. In saucepan, combine pureed squash and remaining broth. Bring to a boil. Serve topped with a little whipped cream and a  
sprinkling of nutmeg. 

 
Roasted Beet, Apple, and Celery Salad  
3 to 4 fresh beets (3/4 pound total)  
2 tablespoons plus 2 teaspoons vegetable oil  
1 tablespoon cider vinegar  
1 teaspoon sugar  
1/2 teaspoon prepared horseradish  
1/2 teaspoon salt  
1 Granny Smith apple, halved, cored, and sliced  
1 stalk celery, sliced  
1/2 cup sliced red onion  
1 tablespoon cilantro leaves  
1/4 cup toasted walnut pieces  
1. Heat oven to 400 degrees F. Wash beets and trim off greens. Toss with the 2 teaspoons vegetable oil and roast in baking dish until tender when pierced with a fork, 45 minutes to 1 1/4 hours. When cool enough, rub beets with paper towel to remove skin. Slice beets. 
2. Combine the 2 tablespoons oil, vinegar, sugar, horseradish, and salt. Toss beets with 1 tablespoon of the dressing. Toss apple, celery, onion, and cilantro with remaining dressing. Arrange beets and apples on serving plate. Sprinkle with toasted walnuts 

 
Spicy Sweet Potato Wedges 
Serves: 4 

sweet potatoes  
vegetable oil  
sugar  
chili powder  
salt  
maple syrup  
cider vinegar  

Heat oven to 475 degrees F. Cut 3 large (2 pounds total) scrubbed sweet potatoes into 1/2"-wide wedges. Toss with 1 tablespoon vegetable oil, 1 teaspoon sugar, 1 teaspoon chili powder, and 3/4 teaspoon salt. Spread on lightly greased baking sheet. Roast 15 to 20 minutes, shaking once during cooking. Drizzle with 2 tablespoons maple syrup mixed with 1 teaspoon cider vinegar.