Squash Cheesecake

(Makes 10-12 servings)

Ingredients

Squash Puree

• 1 pound butternut squash, cut in half and seeded

Crust

• 7 ounces ginger cookies
• ¼ cup unsalted butter, melted

Cheesecake

• ½ cup packed light brown sugar
• ¼ teaspoon ground cinnamon
• 14 ounces cream cheese
• 3 eggs
• 1 teaspoon vanilla extract
• ⅔ cup buttermilk

Garnish

• 2 tablespoons green pumpkin seeds, toasted

Directions

1. Grease an 8-inch springform pan.
2. Preheat oven to 325°F.
3. Bake squash until soft. Cool, then puree flesh in food processor.
4. Whiz ginger cookies to fine crumbs and add melted butter.
5. Press mixture into base of prepared pan. Cover and chill.
6. Mix brown sugar, cinnamon, and cream cheese together in bowl until smooth.
7. Add eggs, vanilla, squash puree, and buttermilk and mix well. Pour filling over crust.
8. Bake 40 to 50 minutes. Cool in oven for 5 minutes with door ajar; cool and chill. Scatter seeds over.

Hearty Shepherd’s Pie

(Makes 12 servings.)

Ingredients

• 3-pound lamb leg, ground or diced into 1/2-inch cubes
• 1 tablespoon oil, canola or vegetable
• 3 medium yellow onions, peeled, 1/4-inch dice
• 6 tablespoons all purpose flour
• 3 medium carrots, peeled, 1/4-inch dice
• 1 cup peas
• 1 cup corn
• 3 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 3 cups lamb stock
• Sea salt to taste
• Black pepper to taste
• 1/2 cup parsley, chopped
• 4 pounds Yukon gold potatoes, washed
• 1/2 cup heavy cream
• 1/2 pound salted butter
• 8 ounces English Derby and/or Cheddar cheese, shredded

Directions

In a heavy-bottomed pot, heat oil. Add onions, cooking until softened. Add lamb; cook until browned, then dust with flour. Mix thoroughly; cook an additional 1 minute. Add carrots, peas, and corn; incorporate well. Add tomato paste and Worcestershire sauce. Gradually add stock; bring to a boil then reduce to a simmer. Simmer on low approximately 10 minutes. Adjust seasoning with salt and pepper. Remove from heat. Stir in parsley; set aside to cool.

In a pot, cover the potatoes with cold water. Bring to a boil. Reduce heat and simmer until potatoes are fork tender. Drain and steam dry. In a bowl, add heavy cream and butter. Grate potatoes, skin on; gently mix with cream and butter until semi-smooth with small chunks.

Spoon the cooked lamb mixture into a large casserole pan or 12 individual casserole dishes. Spread a layer of the smashed potatoes over the lamb mixture. Top with shredded cheese. Bake at 375°F until internal temperature of 165°F is reached.

Apple Pie

Apple Pie

• 2 9-inch pie crusts (store bought or homemade)
• ¼ cup all-purpose flour
• ¾ cup sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• dash of salt
• 2 tablespoons butter
• 6 cups of thinly sliced apples.

Preheat oven to 425 F. Mix sugar, cinnamon, nutmeg, flour, and salt. Stir in apples. Place into pie crust and top with small pieces of butter. Place top crust over apples and thinly slice to vent steam. Seal the edge by pressing the ends together between fingertips. Cover edge of crust with foil. Bake for 40 to 50 minutes until crust is golden brown. Let cool.