2019-11-01 Good Housekeeping

THE WORKBOOK

KEY: Q QUICK & EASY G GLUTEN FREE M MAKE AHEAD V VEGETARIAN O ONE POT

ROASTED BUTTERNUT BOATS

GV 0

Active 20 min. | To t a l 1 hr. 30 min.

3 Tbsp olive oil, divided, plus more for foil

3 butternut squash (about 2 lbs each)

Kosher salt and pepper

8 small shallots, quartered

12 sprigs fresh thyme,

plus more for serving

3 Tbsp pure maple syrup

1. Heat oven to 4 00°F. Line rimmed baking

sheet with foil; oil foil.

2. Cut butternut squash lengthwise in
   half and scoop out and discard seeds.
   Working on prepared baking sheet, coat
   squash with 2 Tbsp oil and season with
   3⁄4 tsp salt and 1⁄4 tsp pepper. Turn squash
   cut sides down and roast in lower half
   of oven until flesh is beginning to turn
   golden brown, 30 to 35 min.


3. Meanwhile, toss shallots and thyme with
   remaining Tbsp oil and 1⁄4 tsp each salt and
   pepper. Turn squash, scatter shallots and
   thyme on top, then drizzle with maple syrup.
   Roast until skin is golden brown and crisp,
   40 to 50 min. more. Serve with additional
   thyme if desired.
   SERVES 8 About 215 cal, 6 g fat (1 g sat),
   3 g pro, 255 mg sodium, 42 g carb, 7 g fiber

CREAMY SQUASH PUREE

Prepare Roasted Butternut Boats as

directed. Let sit until cool enough to

handle. Working in batches, scoop some

of the softened squash and shallots

from the peels into a food processor and

puree until smooth.

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SAVORY VEGAN GRAVY V 0

Active 10 min. | To t a l 35 min.

1⁄4cup vegan butter

4 cremini mushrooms, finely chopped

1 large shallot, finely chopped

1⁄3cup all-purpose flour

4 cups low-sodium mushroom

or vegetable broth

2 sprigs fresh rosemary

1 tsp low-sodium soy sauce

Pinch freshly grated nutmeg

Black pepper

1. Heat vegan butter in large skillet on

medium. Add mushrooms and shallot and

cook, stirring occasionally, until golden

brown and tender, 6 to 8 min.

2. Sprinkle flour on top and cook, stirring,
   until golden brown, 4 to 5 min. Slowly
   whisk in broth. Add rosemary and bring
   to a boil. Reduce heat and simmer, stirring
   occasionally, until thickened, 8 to 12 min.


3. Stir in soy sauce, nutmeg and
   1⁄2 tsp pepper and cook 1 min. Strain
   just before serving.
   MAKES 2 CUPS Each 1⁄4 cup about 70 cal,
   5 g fat (4.5 g sat), 1 g pro, 255 mg sodium,
   5 g carb, 0 g fiber

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