Turkey Veggie Tray

I put this cute little guy together for a family thanksgiving celebration.  Since it needed to be large enough for about 40 people, I made some alterations and piled the veggies pretty high. This could really be done with any variety of vegetables and and size. The face of the turkey is the butt-end of the green pepper.  Using toothpicks, I pierced chocolate covered raisins (it's just what I had on hand, anything small and black will work) and small pieces of peppers to make the face. Have fun with it.

Baked Butternut Squash

A fabulous harvest-season side dish to complement nearly any meal. Ask around, people who grew squash this year are likely looking to share.
Lightly seasoned so you can enjoy the true taste of fresh squash!

Ingredients:
1 butternut squash 
2 Tbsp. olive oil
1/4 tsp. salt 
1/8 tsp. ground cinnamon 
1/8 tsp. ground nutmeg 
1/8 tsp. black pepper 
6 tsp. brown sugar 

Instructions:
1. Clean surface of squash and cut in half lengthwise.
2. Remove and discard seeds.
3. Brush squash halves with olive oil.
4. In a small bowl, combine the salt, cinnamon, nutmeg and pepper; sprinkle over squash halves.
5. Place 2 teaspoons brown sugar into each half. Sprinkle remaining brown sugar over cut sides of squash.
6.  Place in an 11x7 glass baking dish coated with cooking spray.
7. Cover and bake at 350° for 40 minutes. Uncover; bake 30 minutes longer or until squash is tender.
8. Allow squash to cool for 10-15 minutes (or until cool enough to handle).
9. Scrape squash from outer shell into medium bowl and mash. Serve immediately or refrigerate and heat in microwave before serving.

If the baked squash isn't mashing very easily with a fork, use a hand-held mixer or stand-up mixer if you're awesome and have one.