• 2 big bunches broccoli, chopped
• 1/2 lb. bacon, cooked and crumbled
• 1/2 cup red onion, diced

Dressing:

• 1/3 cup sugar
• 2 Tbsp vinegar
• 1 cup mayonnaise

1. Combine dressing ingredients in small bowl. Mix well.
2. Add broccoli, bacon and onion in large bowl. Cover with dressing.
3. Let chill for at least 1 hour.

• 1 large acorn squash
• 1/4 cup water
• 2 Tbsp pure maple syrup

• 1 Tbsp butter, melted
• 1/4 tsp ground cinnamon

1. Preheat oven to 375 degrees
2. Cut both ends off the squash. Remove seeds and membrane. Cut crossways into 4 or 5 rings.
3. Put water into the bottom of a 9x13 baking dish and put squash into pan. Cover with aluminum foil.
4. Bake squash for 30 minutes or until tender
5. Combine syrup, butter and cinnamon in a small bowl.
6. Uncover squash and pour off water. Brush squash with syrup mixture, letting excess pool in the center of squash rings.
7. Return to oven and bake 10 minutes or until syrup mixture is bubbly.

• 1 Butternut squash, peeled and diced
• 2 cups vegetable broth
• 2 cup diced carrots
• 1 onion, diced

• 1 lb of spinach, diced
• 1 jar of alfredo sauce
• 1 package of lasagna noodles
• 1 package of shredded cheese, asiago and parmesan

1. Preheat the oven to 375.
2. In a medium saucepan, add squash and broth and bring to a boil and simmer for 10 minutes. Add the carrots and onions to the mixture. Boil again and simmer until the broth has disintegrated. Note: You want the mixture to get a little tender. Because the liquidity of the veggies varies in type and freshness, you may need to drain out the extra broth once the veggies are tender enough.
3. Create the spinach and cheese layer. Mix the spinach with half of the bag of the cheese. Add in spices of your choice, recommendations include pepper and garlic salt.
4. Layer the lasagna in a rectangle baking dish. Put a small portion of the alfredo sauce on the bottom of the dish and spread around. Add a layer of lasagna noodles. Top with a layer of the butternut squash/carrot/onion mixture, a layer of spinach/cheese mixture, and a layer of the alfredo sauce. Continue until you run out of ingredients, but make sure that the top layer is noodles - and read the next step so you have enough sauces left.
5. On top of the layered lasagna, spread the remaining alfredo sauce and sprinkle cheese. Cover with foil and back for 40 minutes. Then take the lasagna out of the oven, remove foil, and bake for an additional 5-10 minutes, depending on your preference of toasty cheese.
6. Enjoy! This goes great with a white wine and small side salad.

• 1 tube of un-cut crescent roll pastry sheet (used for pizzas, can use a tube of crescent rolls if no others exist)
• 1 cup of cream cheese
• 1 packet of taco seasoning
• 1 cup shredded Mexican cheese

• 1/2 cup diced mushrooms
• 1/2 cup chopped broccoli
• 1/2 cup chopped cauliflower
• 1/4 cup chopped green peppers
• 1/4 cup chopped onion

1. Bake the pastry sheet as instructed on the container. Let cool for 30 minutes after baking.
2. Mix the cream cheese with the taco seasoning to create a spreadable mixture.
3. Top the pizza! First spread the cream cheese mix across the top of the cooled pastry sheet.
4. Add a layer of shredded cheese, then top with vegetables.
5. Cut into finger food size portions and serve.