Fall into seasonal recipes

Ahh, consider the beautiful fall colors: the rich deep oranges of butternut squash, pumpkins and yams; the pear shades of red, gold and greens; and the rich browns of ... pot roast, potatoes, gravy — and chocolate.

A bit of a stretch, but it makes my husband, Fred, happy.

Wait! There’s one more fall color.

After seeing last Friday’s all-pink Daily Sentinel, it’s pretty obvious that “pink is in.” You’ll see it everywhere in October in honor of Breast Cancer Awareness Month.

I would venture to say all of us have been touched by breast cancer in one way or another.

The American Cancer Society promotes eating healthy, exercise and less stress as other ways to reduce your risk in addition to mammograms and self breast exams.

Join the Making Strides Walk on Oct. 16 at Long Family Memorial Park to aid in the battle against breast cancer. Information on the walk is at http://www.mesacountystrides.org and http://www.cancer.org.

We’re invited to enjoy these recipes from the society’s “Healthy Eating Cookbook” (third edition).

Butternut Squash with Ginger and Lemon

2 butternut squash (2 pounds each)

1 tablespoon corn oil margarine (I use olive oil based lite margarine)

1 tablespoon fresh ginger root, grated

1 tablespoon fresh lemon rind, grated

Salt and pepper to taste

Preheat oven to 350 degrees. Puncture several holes in each squash and place onto a baking sheet. Bake for 1 hour or until tender, turning once. Cut squash in half and discard seed. Scoop out pulp and discard peel. Place squash pulp into food processor or mixer bowl. Add rest of ingredients, process just until mixed; spoon into a serving dish. Serve immediately.

Apple and Cranberry Acorn Squash

4 small acorn squash

2 medium apples, unpeeled, chopped

1/2 cup fresh cranberries (frozen would work also)

1/4 cup brown sugar

2 tablespoons almonds, chopped

1 tablespoon fresh orange juice

1 tablespoon corn oil margarine, melted

Preheat over to 375 degrees. Cut squash lengthwise into halves and discard seed. Arrange squash cut side down in a baking dish and add 1/2 inch water. Bake for 40 minutes. Combine apples, cranberries, brown sugar, almonds, orange juice and margarine in a bowl and mix well. Turn squash cut side up and spoon apple mixture into squash cavities. Bake for 30 minutes.

Dixie’s healthy entr&233;e note: Pork tenderloin (remember, loin means lean) would be a healthy and delicious entr&233;e to go with these squash dishes. Did you know pork tenderloin meets the government guidelines for “extra lean?”

Rub crushed garlic on pork tenderloin before cooking or season to taste. Roast 1 1/2-pound tenderloin in shallow pan at 425 degrees for 20–30 minutes to 160 degrees internal temperature.

Meat will be juicy, lightly pink (should be) and delicious. Saut&233;ed tenderloin medallions are done in 4–5 minutes. Saut&233; local apples or pears in the same skillet.

Apple Crumble Pie

1 reduced-fat graham cracker crust

5 cups granny smith apples

3/4 cup brown sugar

3 tablespoons flour

1 1/2 teaspoon vanilla extract

1 8-ounce carton fat-free sour cream

1/4 cup dry breadcrumbs (unflavored)

2 tablespoons sugar

1 tablespoon margarine melted

Preheat oven to 400 degrees. In medium bowl, combine apples, sugar, flour, vanilla, and sour cream. Pour mixture into crust. In small bowl combine breadcrumbs, sugar, and melted margarine and blend well. Sprinkle mixture over top and bake for 40 minutes. Cool before serving. Makes 8 servings.


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