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Roasted Sweet Potatoes and Cranberries


    Never want to scrub a baking dish again? Use wet parchment paper, not to be confused with wax paper. Measure out enough parchment paper, scrunch it up, and run it under cold water. Wring out, line pan, and voila, easy cleanup.


    6 cups (1.5 L) 1 in/2.5 cm cubed sweet potatoes, peel on
    2 Tbsp (30 mL) canola oil
    1 Tbsp (15 mL) chili powder
    1 tsp (5 mL) onion powder
    1 tsp (5 mL) garlic powder
    1/4 tsp (1 mL) granulated sugar

    Preheat oven to 350 F (180 C).

    Line a 13 x 9 in (3.5 L) metal pan with wet parchment paper.

    In a medium bowl, toss the sweet potatoes with the canola oil.

    In a separate bowl, mix together the chili powder, onion powder, garlic powder, and the sugar.

    Sprinkle over sweet potatoes and toss till well coated. Pour into pan and arrange in a single layer.

    Roast for 45 minutes or until cooked through. Serve.

    Makes four 1 cup (250 mL) servings

    Each 1 cup (250 mL) serving contains: 240 calories, 7 g total fat, 0.5 g sat fat, 0 g trans fat, 130 mg sodium, 42 g chol., 7 g fibre, 4 g protein

    source: "Yam Scam", alive #301, November 2007


    Roasted Sweet Potatoes and Cranberries




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    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

    Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.