(This blend uses fresh herbs for stuffing)
6 tbsp. sage
1 tbsp. thyme
3 tbsp. sweet marjoram
2 tbsp. flat-leaf parsley
Combine together by chopping or mincing. Keeps up to one week in the refrigerator.
(Use to season stuffing)
1/2 C. butter (I use yogurt-butter) room temperature
1 tbsp. chopped fresh sage
2 lg. minced garlic cloves
1/4 tsp. salt
Mix all together or process quickly in a food processor. Chill and serve with rolls or use it on vegetables such as, green beans, brussel sprouts, cabbage, or other green vegetables.
6 yellow squash
3/4 C. ricotta cheese
4 green onions, minced
1 tbsp. fresh parsley
2 tsp. fresh sage, minced
2 tsp. fresh thyme, minced
Preheat oven to 350* Remove and discard stem ends from the squash. Slice the squash lengthwise, scoop out seeds and place the halves side-by-side on a baking sheet. Combine remaining ingredients in a mixing bowl. Fill the hollows in the squash evenly with the cheese mixture. Sprinkle with pepper. Bake (15-20) minutes or until squash is tender.
